Where Is the Greek Chicken Stirfry?

[danidag]

Which cookbook is the greek chicken stirfry in? My director makes it a lot at shows and i'd like to try it out also.
Thanks,
Danielle

 

[adventurechef]

Here it is.I think this is the recipe you are looking for. It says its a salad but has directions for making it with rice.

I have not tried this particular recipe but I have tried the Thai Chicken Stir-fry Salad and it was really good. I am going to have to try all the Stir-fry salad recipes to pick a favaorite.

Thanks, Linda


The Pampered Chef ®
Greek Chicken Stir-Fry Salad
Recipe

Dressing

1-2 lemons
1/2 cup (125 mL) creamy garlic salad dressing
2 cloves garlic, pressed

Salad

1 small zucchini, scored and thinly sliced
1/2 cup (125 mL) pitted ripe olives, coarsely chopped
2 cups (500 mL) grape or cherry tomatoes, halved
1 small yellow pepper, diced
2 pkgs (300-400 g each) romaine lettuce salad mix
4 oz (125 g) crumbled Feta cheese (1 cup/250 mL)

Chicken Mixture

12 oz (375 g) boneless, skinless chicken breasts
1 oz (30 g) fresh Parmesan cheese, grated (1/4 cup/50 mL)
1 tbsp (15 mL) snipped fresh parsley

For dressing, finely zest lemon using Lemon Zester/Scorer to measure 1 tbsp/15 mL zest. Juice lemon using Juicer to measure 1/4 cup/50 mL juice. In Classic Batter Bowl, combine lemon zest, juice, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.

For salad, score zucchini lengthwise using Lemon Zester/Scorer. Thinly slice zucchini using Ultimate Slice & Grate. Coarsely chop olives using Food Chopper. Cut tomatoes in half and dice pepper using Chef's Knife. Place lettuce, zucchini, olives, tomatoes, pepper and Feta cheese in Simple Additions™ Large Bowl; refrigerate until ready to serve.

For chicken mixture, flatten chicken to 1/2-inch/1 cm thickness using flat side of Meat Tenderizer; cut into 1/2-inch/1 cm cubes. Lightly spray skillet with non-stick cooking spray. Heat Stir-Fry Skillet over medium-high heat. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Grate Parmesan cheese using Deluxe Cheese Grater. Add Parmesan cheese, parsley and 1/4 cup/50 mL of the dressing; toss to coat.

To serve, toss salad with remaining dressing; top with chicken mixture. Serve immediately.


Yield: 8 servings (about 1½ cups/375 mL per serving)
Per serving: Per serving: Calories 240, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 50 mg, Sodium 490 mg, Carbohydrate 8 g, Fibre 3 g, Protein 17 g

Tool Tip: Variation: Greek Chicken Stir-Fry with Rice: Omit salad ingredients. Prepare dressing as directed in Step 1. Double the chicken mixture; prepare as directed in Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.

© The Pampered Chef—CANADA, Ltd.,

 

[Admin Greg]

Hi Danielle,I'm not sure which specific cookbook the Greek chicken stirfry recipe is in, but I can suggest a few cookbooks that have delicious Greek recipes in general. The first one is "The Greek Cookbook" by Vefa Alexiadou, which has a wide range of traditional and modern Greek dishes, including stirfry recipes. Another great option is "The Complete Mediterranean Cookbook" by America's Test Kitchen, which also includes Greek dishes among other Mediterranean cuisines. Lastly, "The Greek Vegetarian Cookbook" by Heather Thomas is perfect for those looking for meatless options. I hope you find the perfect recipe and enjoy it just as much as your director's version. Happy cooking!