Recipes/Cooking/Baking
recipe is online at:
http://www.onemathematicalcat.org/Recipes/stirfryChickenWithFeta.htm
STIR-FRY CHICKEN WITH FETA ON COUSCOUS
Want to see it as a meal? Burns Family Meals
(Click on the photo for a bigger version.)
This is a recipe from my pre-Burns days. It's different than what my new family typically enjoys—Bethany didn't
like it at all.
I love it; Art loves everything; Ray mostly likes it (he says there's something in there he doesn't
like, but couldn't identify it).
Guess I'll keep it in the recipe collection for me!
INGREDIENTS:
- 12 oz boneless, skinless chicken breasts
- 1 cup couscous (can also use orzo pasta)
- 1/3 cup chicken broth
- 2 Tb wine vinegar
- 1 Tb cornstarch
- 1 cup chopped onion
- 1 tsp minced garlic
- 1 Tb olive oil
- 14½ oz can Italian-style stewed tomatoes
- 1 tsp sugar
- 1/2 cup crumbled feta cheese (about 2 oz)
- snipped fresh basil and/or chopped ripe olives
PREPARATION:
-
Prepare chicken:
Cut chicken into thin bite-size strips; set aside.
-
Prepare couscous:
Prepare couscous according to package directions.
-
Prepare thickening agent:
Combine broth, vinegar, and cornstarch; set aside.
-
Pan-fry onion, garlic, chicken:
I use my GreenPan for this recipe.
Melt some butter; stir-fry onion and garlic over medium-high heat for about 2 minutes; remove from pan.
Add oil; stir-fry chicken until no longer pink (about 3–4 minutes).
-
Add additional ingredients, thicken:
Stir in undrained tomatoes, sugar, onion/garlic mixture, and thickening agent.
Cook, stirring occasionally, until thickened and bubbly; cook and stir for about 2 additional minutes.
-
Garnish/serve:
Fluff couscous with fork.
Serve chicken mixture over couscous.
Top with feta cheese, and (as desired) basil and black olives.