This chicken stir-fry recipe highlights golden-brown cubes of chicken breast with the sweet flavors of sliced fennel, crispy snap peas and tarragon. Use a cast-iron skillet or carbon-steel wok for stir-frying to guarantee a beautiful sear on the chicken and vegetables. Serve this over whole-grain angel hair pasta for an easy, healthy dinner. Source: EatingWell Magazine, March/April 2014

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Ingredients

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Directions

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  • Bring a large pot of water to a boil. Add pasta and cook until just tender, about 4 minutes. Reserve 1/4 cup of the pasta water, then drain and keep the pasta warm.

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  • Meanwhile, cut chicken into 1-inch cubes and sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish. Add chicken and toss to coat.

  • Heat 1 tablespoon oil in a large cast-iron skillet or flat-bottom carbon-steel wok over medium-high heat until shimmering. Add the chicken and cook, stirring, until browned and just cooked through, 4 to 5 minutes. Transfer to a plate.

  • Add the remaining 2 tablespoons oil, fennel and garlic to the pan; cook, stirring, until the vegetables just start to soften, 1 to 2 minutes. Add tomatoes, snap peas, wine, the reserved pasta water and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring, until the tomatoes start to burst, about 3 minutes.

  • Return the chicken to the pan along with tarragon; cook, stirring, until the liquid is slightly thickened, about 2 minutes more. Serve the chicken and vegetables over the pasta.

Nutrition Facts

517 calories; 14.4 g total fat; 2.5 g saturated fat; 63 mg cholesterol; 534 mg sodium. 869 mg potassium; 61.8 g carbohydrates; 10.9 g fiber; 8 g sugar; 34.9 g protein; 1574 IU vitamin a iu; 39 mg vitamin c; 99 mcg folate; 108 mg calcium; 5 mg iron; 136 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
03/17/2015
Bland Thought this was way too bland. Will not make it again. Read More
Rating: 3 stars
04/03/2014
Flavorful and filling I used toasted sesame oil coarse sea salt and thin spaghetti. So delicious! I went a touch light on the garlic but next time I'll pack a third of cup with slices of garlic. Can't wait to try this again with fennel. Pros: Prepared quickly full of flavor without being too salty. Cons: Couldn't find fennel at large supermarket Read More