How To Make Chicken Marinara Stir-fry

How To Make Chicken Marinara Stir-fry



  • 1 (14-ounce) can of diced tomatoes, undrained
  • 1 (8 ounce) can of tomato sauce
  • 1 lb boneless skinless chicken breast, cut into strips
  • 1 medium green pepper, julienned
  • 1 small eggplant, peeled and cut into 3/4-inch cubes
  • 1 small onion, chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon dried basil
  • 1⁄2 teaspoon dried thyme
  • 1⁄4 cup chicken broth
  • 1⁄4 cup red wine
  • 1⁄4 teaspoon salt
  • 2 garlic cloves, minced
  • hot cooked spaghetti
  • parmesan cheese




Step 1

Make the sauce by mixing cornstarch, tomato sauce, chicken broth, wine, seasonings, and reserved tomato juice in a bowl. Pour the sauce into a serving bowl and stir in the reserved tomato juice.

Step 2

Stir-fry the chicken and garlic in heated oil in a big skillet or wok until the chicken is no longer pink. Get rid of it and keep warm.

Step 3

Stir-fry the onion and pepper for 4 minutes in the same skillet. Stir-fry the aubergine for 4–5 minutes, or until it is soft.

Step 4

Add to the pan after stirring the sauce. Bring to a boil; then, for 2 minutes, simmer and stir until thick.

Step 5

Heat through the tomatoes and chicken additions.

Step 6

served with spaghetti. Add parmesan cheese on top.

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