Italian Chicken Stir-Fry

A clever Italian-Asian fusion: chicken breast cubes and sliced pepperoni stir-fried with garlic, then tossed with bell peppers, zucchini, onions, and a splash of dry red wine seasoned with rosemary and thyme. Finished with grated Parmesan.

Stir-frying pepperoni with the chicken is what gives this Italian flavors right from the start. The pepperoni renders some of its spiced fat into the pan, seasoning the chicken and the oil at the same time. Then the vegetables cook separately over high heat until crisp-tender, keeping their color and crunch.

The red wine deglazes the pan and creates a light sauce that ties everything together without making it heavy. Thyme and rosemary add that distinctly Italian herbal backbone.

Kitchen Tips

• Cut the chicken into even 2-inch cubes so they cook at the same rate. Uneven pieces mean some parts overdone, others underdone.
• Remove the chicken and pepperoni before cooking the vegetables. Overcrowding the pan steams instead of stir-fries.
• Keep the vegetables crisp-tender. Three to four minutes of stir-frying is enough. Overcooked zucchini turns mushy fast.
• Sprinkle the Parmesan on right before serving so it softens from the heat but doesn’t melt into the sauce.

Variations

• Serve over pasta or rice to make it a more filling meal.
• Add cherry tomatoes or sun-dried tomatoes for a brighter, more acidic flavor.
• Use Italian sausage slices instead of pepperoni for a heartier, more substantial protein mix.