chicken sausage stirfry

Mediterranean Stir-Fry with Chicken Sausage

We love this for a midweek meal on a night when dinner prep is not super rushed. It’s hearty and satisfying, high in protein and fiber, and packed with nutrient-dense veggies. A single recipe feeds 3-4, but I love to double it up for lunches or meal prep. It reheats super well and is even more flavorful the second day.

Ingredients

  • 1 lb. ground italian chicken sausage (Isernios mild italian is our fave)
  • 1/2 tbsp. fennel seed
  • 1 medium yellow onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium yellow or orange pepper, chopped
  • 8 oz. white mushrooms, sliced
  • 1 pint grape tomatoes, sliced
  • 1/4 cup sliced greek olives
  • 1/4 cup feta
  • 4 cloves garlic, minced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2-1 tbsp. oregano
  • 10ish leaves of fresh basil

Instructions

In a dutch oven, saute pan or wok, cook 1 lb. of chicken sausage on medium heat, adding 1/2 tbsp. of fennel seed. You can chop all your veggies while the sausage cooks. When thoroughly cooked (you can brown it a bit too if you like), remove sausage from the pan and set aside.

Add 1 tbsp. olive oil to the same pan, letting it heat up to medium/high and then adding in the veggies, either all together or adding more as they cook down. Stir frequently to prevent burning. Once veggies start to cook down, add all seasonings (except basil).When veggies appear cooked, lower the heat and add the sausage back to the pan as well as the olives and gently stir to combine everything. Continue cooking on low/medium heat for a few more minutes, stirring once more. Dish up and top with crumbled feta and basil.

Variations
Meat – ground chicken sausage can be difficult to find, or if that is not your preference you can substitute lean ground beef (adding salt to taste). Ground chicken or turkey are options too, but really felt boring to us! Diced link sausage can be used as well, but aim for a mild or spicy italian flavor.
Veggies – you can really do whatever you like and switch it up with anything you have on hand or in the garden.
Seasoning – herbs and seasonings can be modified too and a little sprinkle of chili flakes can make a nice addition.
Add Pasta – if you aren’t avoiding / reducing carbs, this makes an excellent pasta dish, when combined with orecchiette or other small pasta. You can also sprinkle in a bit of pasta for the best of both worlds.

Buon appetito!

chicken sausage stirfry

Mediterranean Stir-fry with Chicken Sausage

We love this for a midweek meal on a night when dinner prep is not super rushed. It’s hearty and satisfying, high in protein and fiber, and packed with nutrient-dense veggies. A single recipe feeds 3-4, but I love to double it up for lunches or meal prep. It reheats super well and is even more flavorful the second day.

Ingredients

  • 1 lb. ground italian chicken sausage (Isernios mild italian is our fave)
  • 1/2 tbsp. fennel seed
  • 1 medium yellow onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium yellow or orange pepper, chopped
  • 8 oz. white mushrooms, sliced
  • 1 pint grape tomatoes, sliced
  • 1/4 cup sliced greek olives
  • 1/4 cup feta
  • 4 cloves garlic, minced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2-1 tbsp. oregano
  • 10ish leaves of fresh basil

Instructions

In a dutch oven, saute pan or wok, cook 1 lb. of chicken sausage on medium heat, adding 1/2 tbsp. of fennel seed. You can chop all your veggies while the sausage cooks. When thoroughly cooked (you can brown it a bit too if you like), remove sausage from the pan and set aside.

Add 1 tbsp. olive oil to the same pan, letting it heat up to medium/high and then adding in the veggies, either all together or adding more as they cook down. Stir frequently to prevent burning. Once veggies start to cook down, add all seasonings (except basil).When veggies appear cooked, lower the heat and add the sausage back to the pan as well as the olives and gently stir to combine everything. Continue cooking on low/medium heat for a few more minutes, stirring once more. Dish up and top with crumbled feta and basil.

Variations
Meat – ground chicken sausage can be difficult to find, or if that is not your preference you can substitute lean ground beef (adding salt to taste). Ground chicken or turkey are options too, but really felt boring to us! Diced link sausage can be used as well, but aim for a mild or spicy italian flavor.
Veggies – you can really do whatever you like and switch it up with anything you have on hand or in the garden.
Seasoning – herbs and seasonings can be modified too and a little sprinkle of chili flakes can make a nice addition.
Add Pasta – if you aren’t avoiding / reducing carbs, this makes an excellent pasta dish, when combined with orecchiette or other small pasta. You can also sprinkle in a bit of pasta for the best of both worlds.

Buon appetito!