Featured Recipe
Greek Chicken Stir-fry Twist
By Kate
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Chicken strips seared quickly then simmered with sun-dried tomatoes and green olives instead of kalamata. Couscous cooked in veggie broth with a touch of olive oil for a lighter taste. Oregano swapped for thyme for a fresh note. Garlic quantity increased slightly. Basil replaced by fresh mint for brightness. Cooking times adjusted by a few minutes to maintain texture. A little lemon zest added on top for a twist. No nuts, lactose, or eggs. A Mediterranean quick sauté with an herbaceous twist served over fluffy couscous.
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Prep:
18 min
Cook:
13 min
Total:
31 min
Serves:
4 servings
chicken
Mediterranean
quick meal
healthy eating
couscous dish
Introduction
Chicken strips in a pan. Sizzle. Aromas hit. Onion softening, chicken browning quick. Green olives swapped in for color and bite. Sun-dried tomatoes punchy, not watery diced ones. Thyme replaces the usual oregano, earthier. Mint thrown at the end for fresh snap. Couscous soaked in veggie broth, no butter, olive oil instead. Fluff light, flavors punchy. Lemon zest punches aroma to life. No dairy, no nuts, no eggs. Quick-ish. Bold-ish. Serves four hungry mouths, or two very hungry.
Ingredients
Couscous
- 400 ml (1 2/3 cups) vegetable broth
- 10 ml (2 tsp) olive oil
- 350 ml (1 1/2 cups) couscous
- Salt and pepper
- 1 small onion, thinly sliced
- 40 ml (2 1/2 tbsp) olive oil
- 4 skinless, boneless chicken breasts cut into strips
- 60 ml (1/4 cup) chopped green olives
- 3 cloves garlic, minced
- 1 can 400 ml (14 oz) sun-dried tomatoes, drained and chopped
- 5 ml (1 tsp) dried thyme
- 45 ml (3 tbsp) fresh mint, chopped
- Zest of 1 lemon
Sauté of chicken
About the ingredients
Broth swap changes base flavor, vegetable broth lightens and suits mint well. Olive oil in couscous keeps texture loose. Sun-dried tomatoes packed flavor, drier than canned diced, better punch here. Green olives more briny, less fruity, contrast to kalamata deep but milder. Thyme stands up better to sun-dried tomatoes than oregano’s sharper tone. Garlic bumped-up for garlicky edge. Mint instead of basil adds a cool fresh twist instead of herbal. Lemon zest—plenty of perfumes. Adjust salt carefully as olives sun-dried add salty notes too.
Method
Couscous
- 1. Bring vegetable broth and olive oil to a boil in a small pot. Salt and pepper.
- 2. Remove from heat, stir in couscous. Cover. Let swell 7 minutes. Fluff with fork.
- 3. In a large non-stick pan, heat half oil over medium-high. Sauté onion until soft but not brown, about 3 minutes.
- 4. Add chicken strips. Brown on all sides over high heat. Season with salt and pepper.
- 5. Stir in green olives and garlic. Cook 1-2 minutes till fragrant.
- 6. Add chopped sun-dried tomatoes and thyme. Bring to a quick simmer. Cook 3-4 minutes until chicken fully cooked.
- 7. Taste. Adjust salt and pepper as needed.
- 8. Plate couscous first. Spoon chicken mixture on top. Sprinkle fresh mint and lemon zest.
Sauté of chicken
Technique Tips
Couscous quick soak, timing slightly longer to get just tender grains, watch moisture. Onions don’t brown too much, just soften, maintaining sweet edges. Chicken strips high heat seared fast for browned crust, juicy interior. Add olives and garlic last for pungent aromatics, keep garlic bite but no burn. Sun-dried tomatoes added late to avoid drying out. Simmer just enough to finish cooking chicken—4 minutes tops at medium heat. Mint tossed on top off heat preserves freshness and green color. Lemon zest sprinkled last moment. Serve immediately for best texture, couscous and chicken not resting long or grain clumps.
Chef's Notes
- 💡 Use high heat for chicken. Brown strips quickly. Crispy outside. Juicy inside. Don’t crowd the pan. Cook in batches if necessary. This ensures even heat. Flavors meld better.
- 💡 Adjust flavors carefully. Salt level varies. Olives add saltiness. Thyme can enhance taste. Garlic must not burn. Add late for strong punch. Lemon zest brightens everything. Just sprinkle before serving.
- 💡 For couscous, don’t over soak. Exact timing matters for fluffiness. 7 minutes covered. Watch moisture closely. Use fork to fluff. Loosen grains helps presentation.
- 💡 Sun-dried tomatoes distinct flavor. Better than standard canned. Adds depth to dish. Garlic needs attention. Too much heat burns it. Cook until fragrant. Avoid bitterness.
- 💡 Add mint last. Keeps color and freshness. Integral for brightness. It contrasts olives' saltiness. Zest from lemon is aromatic. Just a touch enhances dish. Serve immediately for best texture.
Kitchen Wisdom
How to handle leftover chicken stir-fry
Keep it in the fridge. Use airtight container. Lasts for 3-4 days. Reheat gently.
Can I use different broth
Yes options exist. Chicken broth works fine. Vegetable stock maintains light profile. Suit your taste.
What if I can’t find green olives
Substitute black olives. Flavor shifts slightly. Anticipate different brininess. Adjust seasoning as needed.
How do I store couscous
Store in a cool dry place. Airtight container ideal. Couscous has long shelf life. Keep away from moisture.
