MEXICAN STIR-FRY
A tasty blend of peppers makes this skillet meal popular at Becky Taaffe's home in San Jose, California. "Not only have I prepared it for everyday meals, but also for church dinners, potlucks and family get-togethers. There are never any leftovers," she reports.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 279 calories, Fat 10g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
MEXICAN CHICKEN STIR-FRY
A healthy & quick meal perfect for weeknights. Double the recipe to serve more, and leftovers are delicious
Provided by Meme
Categories Entree
Time 40m
Number Of Ingredients 10
Steps:
- In a shallow bowl, add the chicken, chili powder, garlic, 1/4 tsp salt, lemon or lime juice, and water. Toss to completely coat all the chicken. Set aside while you slice all the vegetables.
- In a large skillet, heat the oil over medium high heat. Add the sliced onions and peppers, and stir fry for about 5 minutes. Season with the remaining 1/4 tsp salt.
- Push the vegetables to the sides of the skillet and add the chicken along with the marinade. Stir fry the chicken for about 5 minutes.
- Then stir everything together, and stir fry for another 3 minutes until the marinade liquid has thickened and the chicken is done.
- Plate the stir-fry and top with avocado slices.
Nutrition Facts : ServingSize 1 g, Calories 387 kcal, Carbohydrate 25 g, Protein 28 g, Fat 21 g, SaturatedFat 3 g, Fiber 11 g, Cholesterol 73 mg, Sodium 754 mg, Sugar 9 g
MEXICAN STIR FRY
This recipe is super quick and really looks great! Great for a quick weekday meal. If you can't find Mexican seasoned Chili Powder, add some Sazon. I really love Mexican food! This is a beautiful meal! Serve with a guacamole salad and your set!
Provided by breezermom
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into thin strips; toss with chili powder, coating well. Marinate for 10 minutes.
- Combine cornstarch and chicken broth. Set aside.
- Pour 1 tbsp oil around wok or skillet, coating sides. Heat at medium high for about 2 minutes. Add chicken, stir fry 3 to 4 minutes. Remove from skillet and set aside.
- Pour remaining 1 tbsp oil into skillet. Add corn, tomato, garlic, and green onions. Stir fry for 2 minutes.
- Return reserved chicken to the skillet. Add broth mixture, beans, and salt. Cook, stirring constantly, until thickened.
- Enjoy!
Nutrition Facts : Calories 351.7, Fat 11.4, SaturatedFat 1.9, Cholesterol 72.6, Sodium 673.3, Carbohydrate 33.5, Fiber 8.4, Sugar 2.1, Protein 32.1
FREEZER BAG CHICKEN FAJITA STIR-FRY
This Mexican-inspired stir-fry is the perfect quick weekend project: peppers, onions and chicken are tossed with a chili-spiced oil and frozen.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
- Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
- Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
- Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.
TEX MEX STIR FRY
My husband calls it Mexican Chinese food. Chicken is stir fried with bell peppers, black beans, and salsa. It's delicious served with rice and topped with cheese.
Provided by draynivl
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
- Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
- To serve, sprinkle each portion with Cheddar cheese.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.3 g, Cholesterol 94.3 mg, Fat 15.9 g, Fiber 1.7 g, Protein 32.1 g, SaturatedFat 7.3 g, Sodium 944.7 mg, Sugar 4.3 g
MEXICAN STIR-FRY FOR 2
A tasty blend of sweet and hot peppers makes this skillet dinner a favorite for Becky Taaffe of San Jose, California. "This twist on traditional stir-frys is great for everyday meals," Becky says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large skillet or wok, stir-fry onion and garlic in oil for 3 minutes. Add peppers; stri-fry until crisp-tender. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.
Nutrition Facts :
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