Spanish Paprika Chicken and Artichoke Stir-Fry

Name: Spanish Paprika Chicken and Artichoke Stir-Fry
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ lb (680 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes, patted dry; 12 oz (340 g) frozen or canned artichoke hearts, thawed if frozen, drained if canned, halved lengthwise; 8 oz (225 g) roasted red peppers (jarred or fresh), drained if jarred, cut into 1-inch (2.5 cm) strips; 1 whole (150 g) yellow onion, medium, sliced into 1/4-inch (6 mm) thick wedges; 4 cloves (20 g) garlic cloves, minced; 1½ tsp (4 g) smoked paprika (pimentón); 2 tbsp (30 ml) sherry vinegar; ¾ cup (180 ml) chicken broth; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (8 g) cornstarch; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional garnish) (optional)

From the MyKitchenBank Kitchen

A vibrant, quick stir-fry featuring tender chicken breast, artichoke hearts, and roasted red peppers in a smoky paprika-based sauce. The combination of smoked paprika, garlic, and a hint of sherry vinegar delivers authentic Spanish flavor without long cooking times. Perfect served over rice or with crusty bread to soak up the sauce.

Prep: 15 min
Cook: 18 min
Total: 33 min
Makes: 4 servings

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes, patted dry
12 oz (340 g) frozen or canned artichoke hearts, thawed if frozen, drained if canned, halved lengthwise
8 oz (225 g) roasted red peppers (jarred or fresh), drained if jarred, cut into 1-inch (2.5 cm) strips
1 whole (150 g) yellow onion, medium, sliced into 1/4-inch (6 mm) thick wedges
4 cloves (20 g) garlic cloves, minced
1½ tsp (4 g) smoked paprika (pimentón)
2 tbsp (30 ml) sherry vinegar
¾ cup (180 ml) chicken broth
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (8 g) cornstarch
to taste kosher salt
to taste freshly ground black pepper
2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional garnish) (optional)

Equipment (6)

Large (14-inch/36 cm) skillet or wok
Cutting board
Chef's knife
Wooden spoon or spatula
Small bowl for sauce
Paper towels

Steps

Before you start

Pat chicken dry with paper towels to ensure good browning
Have all ingredients prepped and within reach before you start cooking—stir-fries move quickly
If using fresh artichokes, trim and halve them; frozen thawed or canned drained work well too

1
Mix sauce ingredients
- In a small bowl, whisk together the sherry vinegar, chicken broth, cornstarch, and smoked paprika until smooth, with no lumps of cornstarch remaining.
- Set aside.
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Ready when: mixture is smooth and combined
Tip: Whisking the cornstarch with cold liquid prevents lumps when it hits the hot pan
2
Sear the chicken
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the chicken pieces in a single layer and let them cook undisturbed for 3–4 minutes until the underside develops a golden crust.
- Stir and continue cooking for another 3–4 minutes until the chicken is almost cooked through (it won't be fully done yet).
- Season with salt and pepper.
- Transfer to a plate.
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Ready when: chicken is golden on the surface and mostly cooked through
Tip: Don't move the chicken too early—let it develop color before stirring for better browning
3
Cook the aromatics
- Add the minced garlic to the hot skillet and cook for 30 seconds, stirring constantly, until fragrant.
- Add the onion wedges and cook for 2–3 minutes, stirring occasionally, until the onion begins to soften and the edges start to brown.
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Ready when: onion is softened with light browning, garlic is fragrant
Tip: Stir the garlic quickly so it doesn't burn—burnt garlic tastes bitter
4
Add vegetables
- Add the artichoke hearts and roasted red pepper strips to the skillet.
- Cook, stirring often, for 2 minutes until heated through and starting to pick up some color.
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Ready when: vegetables are hot and lightly caramelized at the edges
5
Return chicken and build sauce
- Return the cooked chicken to the skillet, nestling it among the vegetables.
- Stir the sauce mixture once more to ensure the cornstarch is suspended, then pour it into the skillet.
- Stir everything together constantly for 1–2 minutes until the sauce thickens and becomes glossy, coating the chicken and vegetables.
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Ready when: sauce is thickened and no longer opaque, coats ingredients evenly
Tip: Keep stirring as the sauce thickens to prevent sticking on the bottom of the pan
6
Final seasoning and serve
- Taste the stir-fry and adjust seasoning with additional salt and pepper as needed.
- Transfer to a serving dish and garnish with fresh parsley if desired.
- Serve immediately over rice, quinoa, or with crusty bread.
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Tip: The parsley adds a fresh brightness that balances the smoky paprika

Good to know

Tips

For best results, cube the chicken uniformly so all pieces cook at the same rate
If you prefer a thinner sauce, reduce the cornstarch to 1.5 tsp or add 1/4 cup more broth
This dish reheats beautifully on the stovetop—add a touch of broth to loosen the sauce if it's too thick
Smoked paprika is key to the Spanish flavor; don't skip it or substitute with regular paprika without noting the flavor change

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth to restore the sauce's silky texture. Do not freeze, as the cornstarch-thickened sauce may break down upon thawing.

Substitutions

sherry vinegar → red wine vinegar or white wine vinegar. Use the same amount; red wine vinegar will darken the sauce slightly but adds good depth
smoked paprika (pimentón) → sweet or hot paprika (not smoked). You'll lose the smoky flavor, so add 1/4 tsp of smoked salt if available, or use the paprika alone for a brighter taste
frozen or canned artichoke hearts → asparagus or green beans. Cut asparagus into 2-inch pieces or trim green beans; cook the same way. Both have similar texture
roasted red peppers (jarred or fresh) → fresh red bell pepper sautéed first, or roasted yellow peppers. If using fresh red peppers, slice and cook them with the onions for 4–5 minutes until softened before adding the artichokes