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Chicken with Olives and Sun-Dried Tomatoes Recipe

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This recipe for Chicken with Olives and Sun-Dried Tomatoes is from Phalen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil for cooking
1 1/4 lbs chicken breast fillets, cut diagonally into thin slices
1 red onion, thinly sliced
3 cloves garlic, finely chopped
2 tbsps white wine vinegar
1 tsp sambal oelek (pepper in oil)
1 tbsp lemon juice
12 Kalamata olives, pitted and quartered lengthways
1/4 cup (1 1/4 oz) sun-dried tomatoes, cut into thin strips
1/4 cup (1/4 oz) finely chopped fresh parsley
1 tbsp shredded fresh basil
Directions:
Directions:
1. Heat a wok until very hot, add 2 tsp. of the oil and swirl it around to coat the side. Stir-fry the chicken slices in two batches until browned and cooked through, adding more oil in between each batch. Remove all the chicken from the wok and keep warm.
2. Reheat the wok, add 1 tbsp. of the oil and stir-fry the onion until it is soft and golden. Add the garlic and cook for 1 minute. Return the warm chicken to the wok. Add the vinegar, sambal oelek and lemon juice, and toss well
3. Stir in the olive pieces, sun-dried tomato, parsley and basil, and season with salt and ground black pepper. Heat through thoroughly.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 min
Personal Notes:
Personal Notes:
Protein 35g; Fat 15g; Carbohydrates 2.5g; Dietary Fiber 1.5g; Cholesterol 75mg; 335 cal.

 

 

 

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