No-Tomatoes-Required Italian Seasoned Stir Fry Recipe -
No-Tomatoes-Required Italian Seasoned Stir Fry Recipe
  • READY IN 30 mins

No-Tomatoes-Required Italian Seasoned Stir Fry

Recipe by  

"This is a delicious, completely customizable, and quick main dish stir fry. Use any combination of meats and veggies. The stir fry makes its own thick gravy and is perfect served over couscous or rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Mix flour, garlic powder, salt, and pepper together in a resealable plastic bag. Add cubed chicken to the bag and shake until well coated.
  2. Heat the oil in a large skillet over medium heat. Add the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the bell pepper, onion, zucchini, mushrooms, chicken broth, and Italian dressing. Cover and simmer until vegetables and meat are tender, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2009

I made this on Labour Day and had to substitute for items I didn't have on hand. (Substituted asparagus for the zucchini, italian seasoning for the garlic powder and balsamic vinagrette for the italian dressing). We really, really enjoyed it and I'd like to try it again with the proper ingredients. My only regret is that we didn't have any white wine to drink with it.

Most Helpful Critical Review
Oct 14, 2011

It's an easy, fast dinner. Instead of leaving the chicken in the pan with the veggies, I removed the chicken and then added it at the end to make sure it didn't get soggy. It worked pretty well. Served over couscous.

Oct 02, 2011

For the person who's chicken turned out soggy---make sure to brown the chicken very well over medium high heat to sear and create a crust. The main point of the flour is to thicken the sauce while cooking. Also, I make my own italian dressing, as the bottled kind has way too much sodium for my likeing and also to many other "strange ingredients"

Sep 04, 2011

This was a great dish. We used shrimp instead of chicken (cook separately and add shrimp at the end or they will be over done), vegetable stock instead of chicken stock, and extra zucchini in place of the mushrooms. We also did what other commenters said and used balsamic vinegar instead of Italian. We served it over couscous. I'll definitely be making this again!! It had great flavors, I cleaned my plate. We made the '4 servings' but it was just enough for two people.

Jul 31, 2011

This was good, but my chicken got soggy so I would skip flouring the chicken. Very good!!

Feb 11, 2010

I substituted carrots for the zucchini, and used a balsamic vinaigrette instead of the Italian dressing. Served it over wild rice--very glad I made enough for leftovers.

Sep 19, 2011

This was pretty good. I took another reviewers advice and skipped the flour. Next time I will add the vegetables and chicken at the same time, the vegetables were a little too crunchy for our taste.

Jun 23, 2010

I made this as is but increased the amount of garlic powder to 2 teaspoons...delicious!! We had it for dinner with rice and with bowtie (farfallle) pasta - YUMMO both ways!


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  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 10.2 g
  • 3%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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