These chicken pieces are super delicious!
This is pretty fast to make as long as your vegetables are prepared beforehand, actually make sure you prepare your vegetable before, as you start cooking you’ll find it hard to cut up your veges at the same time. Instead of long beans, asparagus can be used, but I prefer green beans. Now the chicken breast should be cut as thin as you can, this will reduce cooking time plus allow flavour to really make a show, if you know what I mean…
Why is this called Italian, whats so Italian about it anyway?!?! Its the dressing I used to dress the chicken with (ha that was personification! Id get a thumbs up from my English teacher for this), its eta’s dressing called ‘lite & free Italian dressing’, hold on that’s not the best part,
the best part
yet to come
99% FAT FREE!
So this recipe would be great for any person watching their food intake without cutting out the tastiness. The veges compliment the chicken perfectly, but it can be served over a bed of rice (with the veges of course), if your an Indian you would know that eating any meal without rice or roti/naan feels weird. Trust me its an Indian thing…. *sigh* My son who’s only two, requested rice when I served him chicken and veges!
The cherry tomatoes halved or you can quarter them (came ⇓ from my garden, yipeeeeee) are just tossed with the cooked chicken.
- 1 cup Italian dressing
- 3 tbsp apple cider vinegar
- 1 1/2 tsp sugar
- 1 1/2 tbsp honey
- 850g breast chicken sliced thinly
- 2 tbsp olive oil
- 1/2 tbsp garlic
- 1/4 tbsp ginger
- salt and black pepper
- 800g green bean
- 2 cup matchstick carrots
- 2 tbsp Italian herbs (optional)
- 1 1/2 cup cherry tomatoes halved or quartered
- Combine the dressing, vinegar, sugar and honey together, set aside. In a large non-stick pan heat the olive oil and then add the chicken, garlic, ginger and season with salt and pepper. While cooking you may need to add a little bit of water to prevent the chicken sticking to the pan. Once the chicken is fully cooked and browned add half of the dressing mix, coat the chicken evenly, remove from heat and add the tomatoes, toss to combine. Transfer the coated chicken to a large platter, leave the remnants of the juice behind.
- Return the pan to the stove and heat again, add the green beans and carrots. Cook till softened. Season with salt and Italian herbs. Add the veges to the large platter. Now cook the remaining sauce in the same pan for about 1 minute, the sauce will thicken. Pour the remaining sauce over the chicken and veges. Serve over a bed of rice if desired.
- Whilst cooking the green beans and carrots I added 2 tbsp of margarine (very fatty I know), but its totally up to you...