Ingredients
- Chicken breasts: 1.5 pounds, cut into 1-inch strips
- Olive oil: 3 tablespoons
- Bell peppers (red and yellow): 2 large, sliced thinly
- Red onion: 1 medium, sliced thinly
- Cherry tomatoes: 1 cup, halved
- Dried oregano: 1 teaspoon
- Salt and black pepper: To taste
- Feta cheese: 1/4 cup, crumbled
Instructions
- Step 1: In a medium bowl, toss the sliced chicken strips with 1 tablespoon of olive oil, half of the dried oregano, and salt and pepper to taste. Set aside while preparing the vegetables.
- Step 2: Heat the remaining 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and stir-fry for 5-7 minutes until fully cooked and lightly browned. Remove the chicken from the skillet and set it aside, leaving the remaining oil in the pan.
- Step 3: Add the sliced red onion and bell peppers to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp. Sprinkle with the remaining half teaspoon of dried oregano.
- Step 4: Return the cooked chicken to the skillet. Add the halved cherry tomatoes and continue to stir-fry everything together for about 2 minutes, just until the tomatoes begin to soften slightly but still hold their shape.
- Step 5: Taste and adjust seasoning with additional salt and pepper if necessary. Remove the stir-fry from the heat and transfer immediately to serving plates, garnishing generously with crumbled feta cheese.
Notes
- For best leftovers, store the cooked chicken and vegetables tightly sealed in the refrigerator for up to 3 days, but always store the feta garnish separately and add it fresh just before serving.
- To maintain the desirable tender-crisp texture, quickly reheat the stir-fry in a dry non-stick skillet over medium-high heat for 2-3 minutes, rather than using a microwave which can make the vegetables soggy.
- Turn this into a satisfying main meal by serving it immediately over a bed of fluffy lemon-herb couscous or with a side of warm pita bread to soak up the delicious juices.
- Chef's Tip: For maximum flavor and color, wait until the final two minutes to add the cherry tomatoes; overcooking them will cause the fruit to burst and make the stir-fry watery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American