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Mediterranean Chicken Stir-Fry with Georgia Pecans Over Parmesan Polenta



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2 cups water
3/4 cup milk
3/4 cup polenta (coarse cornmeal)
1 tsp. salt
1 tsp. sugar
1/2 cup Parmigiano Reggiano
1 lb. chicken tenders (or 1" thick strips of boneless, skinless chicken breast)
4 tsp. finely chopped garlic, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. olive oil, divided
1 red onion, cut in thin wedges
20 asparagus spears, cut crosswise into bite-size pieces
1 tsp. chopped fresh rosemary
2/3 cup Georgia pecan halves
Fresh lemon juice, to drizzle
Extra-virgin olive oil, to drizzle


  1. 1
    To make polenta, heat water to boiling. Combine cornmeal, milk, salt, and sugar. Slowly stir into boiling water. Simmer, stirring frequently, until mixture is very thick but still soft rather than stiff about 7 - 8 minutes. Stir in parmigiano, cover, and set aside to keep warm.
  2. 2
    To stir fry, mix chicken tenders or strips with 2 tsp. garlic, salt and pepper; set aside. Heat 1/2 tbsp. oil in skillet. Sauté red onion, asparagus, and rosemary 4 minutes. Add remaining 2 tsp. chopped garlic, and cook until tender-crisp. Season to taste and set aside on plate.
  3. 3
    Add pecan halves to skillet and toast until slightly darkened, crisp, and fragrant—3 - 5 minutes. Add to vegetable mixture.
  4. 4
    Add remaining 1/2 tbsp. oil to skillet. Add chicken and cook, stirring frequently, until cooked through 10 - 12 minutes. Return vegetables and pecans to skillet with chicken and cook briefly to heat through.
  5. 5
    To serve, spoon warm polenta onto each plate, and top with chicken and vegetable mixture. Drizzle each serving with lemon juice and extra virgin olive oil and serve.

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preparation methods
cuisines European, Mediterranean
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