Mediterranean Chicken And Artichoke Stir Fry Recipes

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

Steps:

• In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
• Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
• Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
• Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Steps:

• In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley.

Steps:

• Bring a large pot of water to a boil (about 4-6 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and set aside.
• Cut chicken into thin strips. Lightly season on cutting board with italian herbs, salt, and pepper. Mix chicken with tongs until meat is coated evenly with seasonings.
• In a large non-stick skillet heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook until no longer pink in the center, about 5 minutes. Remove chicken to a plate and set aside.
• In the same skillet, heat remaining 1 1/2 tablespoons of oil over medium-high heat. Add green pepper and saute for 30 seconds; add onion and cook for 2 minutes, stirring frequently. Next, add garlic, lemon juice, and artichoke hearts; cook and stir until artichoke is heated through.
• Stir in chicken, basil, and parsley. Serve over rice.

Steps:

• 1. Combine all the spices in a small bowl.
• 2. In a large bowl, coat chicken thighs with 2 tablespoons of olive oil and rice vinegar. Add spice mix and using your hands, rub it on the chicken until it's all well coated.
• 3. In a large skillet, heat 2 tablespoons of olive oil. Add chicken and cook at medium-high heat, 3-4 minutes per side. Set aside.
• 4. In a large soup pot, heat 3 tablespoons of olive oil. Add diced onions and crushed garlic. Cook over medium heat for about 4 minutes. Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
• 5. Add prunes, raisins and orange juice.
• 6. In a small bowl, combine apricot jam and hot water and stir until the jam has dissolved. Add to the soup pot.
• 7. Add vegetable broth, lemon juice and salt. Cook at medium-high heat for 5-7 minutes.
• 8. Add chicken, reduce heat and simmer for 25-30 minutes.

Steps:

• Spray skillet with oil, over medium heat start to cook the mushrooms and garlic.
• When they are just beginning to cook turn up the heat add all the other ingredients and stir fry for 5 minutes.
• Serve.

Steps:

• Preheat broiler.
• Cut bell pepper in half lengthwise; discard seeds and membranes.
• Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
• Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
• Prepare grill to medium-high heat.
• Combine bell pepper, cheese, olives, and basil.
• Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick.
• Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
• Place chicken on a grill rack coated with cooking spray.
• Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.