Tired of eating the same old slice of meat? Then this is the right recipe for you. Today I suggest you try a colorful stir-fry of marinated chicken strips and vegetables. A very tasty dish and absolutely simple. A true one-dish meal perfect for your lunchbox because it can be enjoyed either hot or at room temperature. Save the recipe and you’ll see that the right moment will come to try it.

Other ideas with chicken strips:

Difficulty: Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 40 Minutes
Portions: 4 servings
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients for Marinated Chicken and Vegetables

1.3 lbs chicken breast (sliced)
2 cups zucchini (net weight)
2 cups carrots (net weight)
1 red bell pepper (about 9 oz)
1 yellow bell pepper (about 9 oz)
1 lemon (untreated – juice and zest)
fresh ginger (amount to taste)
A few leaves basil
extra virgin olive oil
salt
black pepper

Tools

1 Bowl
1 Grater
1 Citrus Juicer
1 Wok

Preparation of Marinated Chicken and Vegetables

Cut the chicken breast slices into thin strips.
Place them in a bowl and add the grated zest and juice of one lemon.
Also add grated ginger (amount to taste depending on personal preference), a grind of black pepper, and a drizzle of oil. Mix well, cover with plastic wrap, and refrigerate for about an hour.
In the meantime, trim the carrots and zucchinis. Wash, pat dry with paper towels, and cut into sticks.
Clean the peppers by removing the stem, all seeds, and internal white filaments. Then wash and cut them into strips as well.
Heat a drizzle of oil in a wok, which is the most suitable pan for this preparation. If you don’t have one and wish to purchase it, you can find it online by clicking HERE.
Add the carrots and sauté for four minutes. Then add the peppers and continue cooking for another four minutes, stirring occasionally. Finally, add the zucchinis and cook for another four minutes. If you have cut the vegetables into very thin sticks, the cooking time may be reduced to three minutes for each step.
Once cooked, season with a couple of pinches of salt and a generous grind of black pepper, mix, and continue cooking for another 2/3 minutes. Then remove the vegetables from the wok and set them aside.
Add a drizzle of oil to the wok and let it heat before adding the chicken strips drained from their marinade.
Sauté them until golden (it will take about 7/8 minutes). If they release a lot of liquid, I suggest removing some.
Finally, add the vegetables back, mix gently, adjust with salt and pepper, and let it all flavor for a few more minutes.
Transfer the marinated chicken strips and vegetables to a serving dish, garnish with basil leaves torn by hand, and serve. This dish is excellent both hot and at room temperature. Enjoy! Paola
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