Sweet-Spicy Chicken and Veggie Stir-Fry


What an easy, fast dish!! The greatest amount of time is consumed chopping the pepper, onion and chicken. Super fast!! This is great on it’s own (as I had it) or over rice.  This will definately be made again soon.

Sweet-Spicy Chicken and Veggie Stir-Fry


  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 3 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons canola oil, divided
  • 1.25 pound skinless, boneless chicken breast, cut into bite-sized pieces  
  • 1 lb sugar snap peas
  • 1 red bell pepper, sliced  
  • 1/2 medium red onion, cut into thin wedges
  • 1/4 cup sliced green onions
  • 1/4 cup unsalted dry-roasted peanuts  


  1. Combine the first 6 ingredients, whisk to combine and set aside.
  2. Heat a large wok or large heavy skillet over medium-high heat and add 1 tbsp oil to the pan and swirl to coat. Add the chicken and stir-fry for 4 minutes or until browned and done. Remove the chicken and add the other 1 tbsp oil to the wok and swirl to coat. Add the peas, pepper and onion and stir-fry until crisp-tender about 3 minutes. Stir in te brown sugar mixture and cook 1 minute or until thickened.  Stir in chicken, toss to coat. Sprinkle with green onion and peanuts.

Adapted from Cooking Light Magazine, September 2012 issue.

Makes 4 servings (without rice). Prep time: 10 minutes  Cooking time : 15 minutes.

Chicken Rollatini with Zucchini, Mozzarella and Pecorino Romano


I’ve made this dish a few times now and love it! The outside of the Rollatini is crispy, the inside creamy and tasty and the chicken comes out perfect every time! It’s important to buy super thin cutlets for this as they’re easier to roll, skush out less of the filling and lay more evenly in the pan. Do not use pre-shredded cheese here. Go and get yourself a nice wedge of Pecorino Romano. The recipe calls for part-skim mozzarella but you can certainly replace it with a gorgeous hand-made fresh mozzarella as well.


Chicken Rollatini with Zucchini, Mozzarella and Pecorino Romano


  • 1 tsp olive oil
  • 5 cloves garlic, chopped
  • 1 1/2 cups (1 medium) zucchini, shredded
  • 1/3 cup + 2 tbsp Pecornino Romano cheese (or parmesan)
  • 3 oz part skim shredded mozzarella
  • salt and pepper to taste
  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • non-stick cooking spray 


  1. Preheat oven to 450°.
  2. Wash cutlets and pat dry, season with salt and pepper and set aside.
  3. Place a large skillet over med-high heat. When hot add oil and saute garlic until golden-about a minute. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
  4. Lightly spray a baking dish with non-stick spray.
  5. Combine breadcrumbs and grated cheese in one flat, wide bowl. In a second flat, wide bowl combine olive oil, lemon juice.
  6. Lay one cutlet down on and spread 3 tbsp of zucchini mixture on top. Roll it up and roll it in the same direction first through the lemon juice and olive oil then through the bread crumbs. (It’s important to roll it in the same direction so that the seam stays together.)  Then place the roll seam side down (no toothpicks needed) in the prepared baking dish. Repeat with all chicken. 
  7. When finished, lightly spray with oil spray.
  8. Bake 25 – 30 minutes. Serve immediately.

Prep time: 10 minutes. Total time: 40 minutes.

Slightly adapted from SkinnyTaste

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