Stir-Fried Chicken by Monika Cieslinska From TP in Greece
INGREDIENTS
HOW TO PREPARE
For the chicken: • 600 grams chicken breast/ thigh, cut into strips • 2 garlic cloves, sliced • 1 tablespoon white flour • 1 tablespoon curry or curcumin • 1 glass wine (white or red) • 3 tablespoons mustard • 1 lemon, squeezed • Salt and black pepper to taste • Fresh parsley, chopped (for garnishing) • 2 tablespoons honey • 5 tablespoons olive oil • 1 red sweet long pepper, sliced • 1 green sweet long pepper, sliced • 1 onion, sliced For the salad: • 1 cucumber, sliced • 4 ripe tomatoes, cut into wedges • 1 small red onion, sliced • 10-15 olives • 1 green bell pepper, sliced into rings • 2 tablespoons capers (optional) • Salt and black pepper to taste • 250 grams feta cheese • 1 teaspoon dried oregano • 5 tablespoons extra virgin olive oil • 1 tablespoon red wine vinegar
01. Heat 2 tablespoons of oil in a pan. Add sautéed peppers and onion and stir for 3-4 minutes. Set aside. 02. Add 3 tablespoons oil to the same pan and sauté chicken until browned. 03. Sprinkle with flour, curry, salt, and pepper. 04. Pour in wine and simmer for 2-3 minutes. 05. Add mustard and honey. Stir and cook for another 2-3 minutes. 06. Add lemon juice, peppers, and onion. Cook for 1-2 minutes. 07. Remove from heat, sprinkle with parsley. 08. Add cucumber, tomatoes, onion, olives, and bell pepper to a bowl. 09. Sprinkle with capers (optional), salt, pepper, and oregano. 10. Top with feta cheese and drizzle with olive oil and vinegar. 11. Serve with rice, pita, or potatoes.
Global Meat Classics | Tastes That Cross Borders
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