Freeze: Chicken Primavera Stir-Fry
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 4
Calories 538, total fat 18 G., saturated fats 9 G., proteins 43 G., carbohydrates 51 G., fiber 6 G., cholesterol 135 mg, sodium 937 mg, sugar 9 G.
Serving size: 1 of 4
Calories 538, total fat 18 G., saturated fats 9 G., proteins 43 G., carbohydrates 51 G., fiber 6 G., cholesterol 135 mg, sodium 937 mg, sugar 9 G.
The beautiful Italian word "Primavera" (Spring) can be used to describe not only the famous pasta but also any dish that incorporates succulent vegetables and is filled with the green colors of spring, like this chicken and vegetable stir-fry. This dish uses finely chopped chicken breast, meaning your stir-fry is ready in minutes. It's also great for freezing. Combine the chicken with the vegetables and marinade in a zip-lock bag and store it in the freezer for a delicious, hassle-free homemade stir-fry anytime. It's as convenient as buying pre-made food, but much healthier!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp unsalted butter, melted
- 2 tablespoons Dijon mustard
- 2 tbsp finely chopped garlic
- 350 g green beans, trimmed and cut into 5 cm pieces.
- 1 container (170 g) grape or cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
- 600 g skinless and boneless chicken breasts, cut into 1 cm pieces.
- Chopped fresh parsley and grated Parmesan, for serving
- 1 baguette, warmed and cut into 4 pieces
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Recipes with similar ingredients: butter, Dijon mustard, garlic, green beans, grape tomatoes, cherry tomatoes, sweet pepper, chicken breasts, parsley, Parmesan cheese, baguette
Cooking the dish according to the recipe:
- In a large microwave-safe bowl, whisk together the butter, mustard, garlic, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Add the green beans, tomatoes, and bell peppers and toss to coat. Cover with plastic wrap and microwave. Cook until the beans are crisp-tender and still bright green, about 2 minutes. Remove the wrap and let the vegetables cool completely.
- Place the marinated vegetables in a large zip-lock plastic bag and add the chicken. Squeeze out most of the air and seal the bag, then gently toss to coat the chicken with the marinade. Freeze until ready to use. Defrost in the refrigerator at least 24 hours before cooking.
- Place the chicken, vegetables, and marinade in a large skillet and heat over high heat. Cook, stirring frequently, until the chicken is cooked through, about 12 minutes. Season with salt and pepper to taste.
- Divide the chicken and vegetables among four plates. Sprinkle with parsley and Parmesan and serve with a slice of baguette.
Note
To reheat the baguette, place it in an oven preheated to 150°C for 5-10 minutes, depending on its thickness.
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