I absolutely love fusion recipes. It’s so much fun — and incredibly tasty — to blend together flavors from different cuisines.
With this dish, you get the deliciousness of Greek and French flavors paired with the ease of an Asian stir fry. Plus, rather than slave over a complicated sauce, you simply dollop and drizzle your way to a delectable meal.
What’s not to love??
Chicken Dijon Stir Fry
(Serves 4)
Ingredients:
- Olive oil (extra virgin) - Just enough to lightly coat your pan
- Garlic (fresh) - 3 cloves, peeled and diced
- Chicken breast (boneless, skinless) - 16 oz., chopped
- Salt (pure) - Pinch
- Red pepper (crushed) - Pinch or two
- Onions (white) - 1 large, peeled and cut into eighths
- Peas (snow) - 10 oz.
- Tomatoes (grape) - 1 pint
- Mushrooms (fresh) - 8 oz., sliced
- Oregano (dried) - 3 T
- Rosemary (dried) - 3 T
- Olives (green) - 32
- Greek yogurt (plain) - 1 cup
- Mustard (Dijon) - 3-4 T
- Vermicelli (brown rice) - 2-3 cups cooked
Instructions:
Coat a large skillet with olive oil. (I use a spritzer like this one.)
Add the garlic and sautée until golden.
Stir in the chicken and sautée until no longer pink. Season with salt and crushed red pepper.
Add the veggies, rosemary, and oregano to the pan. Sautée until the veggies are tender.
Place a bed of vermicelli on each serving plate. Top the noodles with the chicken mixture.
Divide the olives evenly among each plate.
Place a dollop or two of Greek yogurt atop each serving (you can even make your own!).
Drizzle with Dijon mustard.
Enjoy!
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