Chicken Marsala Stir-Fry

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As you know, I am a lover of mushrooms, so you can bet that Chicken Marsala is a favorite of mine.  This is a speedy take on the classic dish with a touch of Asian influence. Enjoy our Chicken Marsala Stir-Fry

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Chicken Marsala Stir-Fry

Italian meets Asian in my wok!

Course Main Course

Cuisine Asian, Italian

Keyword Dairy Free, Nut Free, WW Friendly

Total Time 15 minutes

Servings 4

Calories 321kcal

Ingredients

• 8 oz egg noddles
• 1 lbs. chicken breast cut into bite sized pieces
• 1 tbsp garlic powder
• 2 1/2 tsp cornstarch divided
• 1 tsp soy sauce
• 2 tbsp olive oil
• 2 tbsp chicken broth
• 2 cup mushrooms sliced
• 1/4 tsp pepper
• 2 tbsp parsley
• 1/4 cup wine, Marsala or sherry

Instructions

• Cook egg noodles according to package instructions. If noodles are done before the stir fry, set aside and keep warm. 
• In a large bowl, combine garlic, 1 tsp cornstarch, and soy sauce. Stir until smooth.  Add chicken and stir to coat.
• In second bowl, combine broth, wine, and remaining cornstarch.
• Heat wok over high heat. When hot, add oil and coat. Add chicken, let cook for 1 minute, to sear, then stir for 1 minute. 
• Add mushrooms and stir to combine. Stir sauce mix and pour over chicken and mushrooms.  Stir fry until chickened is cooked through, 1 -2 minutes. 

Notes

This recipe is 11 Green and 9 Blue or Purple WW Points.  

Points are calculated using egg noddles.  Points will vary by swapping out other items such as rice or whole grain pasta.

Jump to nutritional information

Mmmm, Chicken Marsala. One of those great Italian dishes that I will admit I don’t enjoy often enough. Often we think of Italian as being heavy – pasta covered in a rich tomato sauce, but I love this lighter take. Fresh chicken and one of my favorites – mushrooms – with a light Marsala sauce. Here that great Marsala sauce meets a little Asian influence for a quick meal.

Start by cooking your egg noodles according to package instructions.  The stir fry cooks up quick, so you’ll want to start them before the stir fry.  If noodles are done before the stir fry, just drain the noodles, set them aside, and keep warm. 

Next get a few bowls out to prepare the seasonings and sauce. Start with a large bowl and combine the garlic, one teaspoon of the cornstarch, and the soy sauce.  Stir the mix until it is smooth.  Once everything is well combined, add chicken to the bowl and stir to coat.

In a second bowl, combine the broth, wine, and remaining cornstarch. Stir until the cornstarch is well combined with the liquid ingredients and the mixture is smooth.

Heat your wok over high heat. If you don’t have a wok, use a large saute pan.  When hot, add oil and turn the wok to coat.  Place chicken in wok and let cook for one minute undisturbed to sear.  Then stir for one minute. 

Add the mushrooms to wok.  Stir for about one minute to combine. Mushrooms will start to soften.

Restir mix of broth, wine, and cornstarch.  Pour sauce over chicken and mushrooms and stir.  Continue stirring until the sauce thickens and the chicken is cooked through, about 1 – 2 minutes. 

Now it’s time to plate your meal! Start by dividing the egg noodles among four plates.  Spoon chicken mixture over noodles.  Garnish with fresh parsley if desired.

I love this dish. So easy, so full of flavor. If you are gluten fee, it’s easy to remove the gluten. Just make sure to use a gluten free soy sauce or use coconut aminos instead, and serve the chicken over rice. 

Need more Italian fixes? Try our zucchini lasagna or linguine Florentine.

Need more recipes in general? Check out our meal plan store! Dinner recipes and grocery lists to make dinner easy!

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