One day per week our diet schedule contains chicken! So, the day before yesterday, and considering the fact that my time was so limited because I had to cook for dinner, plus I had to do the laundry, plus I had to go visit you my friends and see what’s new in your kitchens, plus, plus, plus a gazillion things, I had to improvise for a quick and easy chicken dish for dinner. So many things, so little time! I know it’s the story of your lives too!
And then it hit me! I could stir-fry the chicken, not? Yes, but not the usual Asian stir-fry, something closer to my area; med yes med for sure.
I marinated the chicken, while I was doing some of the things in my endless house work list and then I stir-fried it. And let me tell you how awesome this chicken was! Unbelievably tender, tangy and sweet at the same time. I accompanied it with Arabic little pitas, but I believe it would go perfectly with souvlaki pitas (I didn’t have any, can you believe it? Shame on me Greek in Greece and not having souvlaki pitas in my fridge, but hey I have teriyaki sauce, I have coconut milk, I have maple syrup and I have garam masala, but no pitas lol).
I am going to stop rambling now and I am going to do something useful in my life and give you the recipe. Very easy and very tasty.
Mediterranean Chicken Stir-Fry
700 gr./1.5lb chicken breasts, boneless, skinless cut in small cubes
Juice of two medium sized lemons
4 tbsp olive oil
1 tbsp brown sugar
1 garlic clove, minced
Bunch of parsley chopped
Pinch of dried oregano
Pinch of dried basil
Salt and pepper to your liking
Pinch of thyme
Pinch of rosemary
Put all the ingredients of the marinade in a non-reactive bowl.
Place the chicken in the marinade and let it stay for 30 minutes to 1 hour.
Take a wok or any non-stick pan and stir-fry the chicken along with the marinade until they are completely cooked and take a beautiful dark golden color.
I am sending this to Full Plate Thursday hosted by Miz Helen!
- 700 gr./1.5lb chicken breasts, boneless, skinless cut in small cubes
- Juice of two medium sized lemons
- 4 tbsp olive oil
- 1 tbsp brown sugar
- 1 garlic clove, minced
- Bunch of parsley chopped
- Pinch of dried oregano
- Pinch of dried basil
- Salt and pepper to your liking
- Pinch of thyme
- Pinch of rosemary
- Put all the ingredients of the marinade in a non-reactive bowl.
- Place the chicken in the marinade and let it stay for 30 minutes to 1 hour.
- Take a wok or any non-stick pan and stir-fry the chicken along with the marinade until they are completely cooked and take a beautiful dark golden color.