Chicken strips with onions, a very simple and tasty main course, prepared in just a few minutes and perfect for dinner or lunch even at the last minute. A variation of the chicken and lemon strips I prepared a few months ago that were literally snatched up at home.
This recipe is made with chicken breast cut into chunks or strips and cooked in a pan with onions. For my version, I used red spring onions, but Tropea red onion will also work fine. If you are lucky enough to find spring onions with stems, you can use those too. Unfortunately, after wandering through the supermarket’s fruit and vegetable section for half an hour, I couldn’t find any. If you’re curious to discover the rest of the recipe, follow me into the kitchen because the chicken strips with onions will be ready in a click!
If you are interested in other chicken recipes, read also:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 163.76 (Kcal)
- Carbohydrates 6.72 (g) of which sugars 0.93 (g)
- Proteins 20.10 (g)
- Fat 5.57 (g) of which saturated 0.93 (g)of which unsaturated 0.44 (g)
- Fibers 1.50 (g)
- Sodium 808.01 (mg)
Indicative values for a portion of 126 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz chicken breast
- 4.4 oz red spring onions
- 1.4 tbsp extra virgin olive oil
- semolina flour (as needed)
- 1/2 cup red wine
- 1/2 cup water
- salt (as needed)
- pepper (as needed)
Tools
- Pan
- Cutting board
- Knife
- Basin
Steps
First, clean the spring onions by removing the outer part. Then slice them thinly and place them in a pan with the oil, add a pinch of salt, and let them soften over low heat with the lid on for 5 minutes. Make sure they don’t burn. If necessary, add a little water.
In the meantime, cut the chicken breast into strips. Then, transfer the chicken into a basin and flour all the pieces well. Once the spring onions are softened, add the chicken strips and brown them well on all sides. Then deglaze with red wine, let the alcohol evaporate, adjust the salt, add half a cup of water, and cook with the lid on for 10 minutes. Check occasionally to prevent the water from drying out too much; if necessary, add enough to finish cooking.
The chicken strips with onions are ready! Serve them with a sprinkle of pepper if you like.
Variations and tips
You can store the chicken chunks in the refrigerator in a container with a lid for one or two days. Instead of spring onions, you can also use Tropea red onions or white onions.
