Stir-Fried Chicken Paprikash

by Kelli H. on June 13, 2011

Chicken Pap-whaa?  This recipe is pretty dang simple and it packs a punch of unsuspecting flavor (don’t let my photography full you).  I made it back in February and decided it was time to share.  Couldn’t everyone use another simple, tasty, and fast chicken recipe in their repertoire?  You could serve this alongside some brown rice, quinoa, mashed potatoes, or pretty much anything.  I had it simple with only a side of fava beans.  Yes, fava beans.  Not my favorite, just let me say that.  I had to use them from the CSA bag since I wouldn’t want them to go to waste but man, I was not a fan.  I think the time before I served this with broccoli and I was much happier with that.

Stir-Fried Chicken Paprikash
Adapted from Rachael Ray Everyday

1 pound skinless, boneless chicken breast, sliced 1/4 inch thick
2 T dry sherry
1 T finely chopped garlic
2 1/2 t cornstarch
2 T plus 2 t vegetable oil
3/4 c chicken broth
1 red bell pepper, sliced thin
1 onion, sliced 1/4 inch wide strips
1 T sweet paprika
1/3 c plain greek yogurt
3 T cilantro or flat-leaf parsley

1. In a medium bowl, combine the chicken, 1 tablespoon sherry, garlic, 2 teaspoons cornstarch, 1/2 t salt, and 1/4 t pepper.  Stir in 2 teaspoons oil.
 2. In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry.  Stir in the remaining 1/2 teaspoon cornstarch until dissolved.
3. Heat a 14-inch, flat bottomed wok over high heat until a bead of water vaporizes unpon contact.  Swirl in 1 tablespoon oil.  Add the chicken mixture, spread in a single layer and cook undisturbed for 1 minute.  Using a metal spatual, stir-fry until the chicken begins to brown, about 2 minutes; transfer to a plate.
4. Lower the heat to medium and swirl in the remaining 1 tablespoon oil.  Add the onion and bell pepper; season with salt and stir-fry until softened, about 1 minute.  Add the paprika, return the chicken and any juice to the wok, increase the heat to high and stir-fry until just combined.  Swirl in the broth mixture and stir-fry until the chicken is just cooked through, 1 to 2 minutes.  Stir in the greek yogurt and garnish with cilantro.

** Sorry for the lame photo.  It will be one of my lasts with my point and shoot. : )

{ 4 comments… read them below or add one }

Brittany (A Healthy Slice of Life) June 13, 2011 at 12:25 pm

I think it sounds like delicious dinner! Kind of looks like what they made on Jamie Oliver’s Food Revolution.
And I don’t think I’ve ever tried fava beans…


Made in Sonoma June 13, 2011 at 7:54 pm

@Brittany (A Healthy Slice of Life)

I don’t think fava beans are worth all the work so I wouldn’t buy them but since they came in the CSA bag I had to use them. I think next time I’ll make a hummus type dip out of them.


David June 13, 2011 at 10:14 pm

The photo is not “lame”! haha. I think it looks fine, though your new camera is going to make quite a big difference.


Made in Sonoma June 13, 2011 at 10:40 pm

haha, Thanks. I think I still have 1 more post with the old camera.


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