Spicy Chicken Cacciatore Stir-Fry

Ingredients

• 1 pound(s) uncooked boneless skinless chicken breast(s), cut into 1/4-inch thick, bite-size slices
• 1 Tbsp minced garlic
• 2 Tbsp white wine, or dry sherry, divided
• 2 1/2 tsp cornstarch, divided
• 3/4 tsp table salt, divided
• 2 Tbsp peanut oil, or vegetable oil, divided
• 1/3 cup(s) canned diced tomatoes
• 1 Tbsp canned tomato paste
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 2 cup(s) uncooked zucchini, thinly sliced
• 1/4 cup(s) reduced-sodium chicken broth

Instructions

1. In a medium bowl, combine chicken, garlic, 1 Tbsp of white wine, 2 tsp of cornstarch and 1/2 tsp of salt until cornstarch is no longer visible. Stir in 1 tsp of oil. In a small bowl, combine canned tomatoes, tomato paste, oregano, red pepper flakes, remaining 1 Tbsp of white wine and 1/2 tsp cornstarch.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
3. Swirl in remaining 2 tsp oil. Add zucchini, remaining 1/4 tsp salt, and stir-fry 30 seconds or until vegetables are bright green. Swirl tomato mixture into wok and stir-fry 1 minute until well combined. Swirl in broth and stir-fry 1 minute or until chicken is cooked through.

Notes

Yields 1 cup per serving.

If you like more spice, increase the red pepper flakes to 1/2 tsp. If you are lucky enough to have fresh oregano use 1 Tbsp in place of the dried.