Southwestern Chicken Stir-Fry
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
1 1- to 1.5-ounce envelope fajita seasoning mix
1/2 cup water
2 tablespoons cooking oil
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
Nonstick cooking spray
1 medium yellow or green sweet pepper, cut into squares
1 small zucchini, bias sliced
1/2 small onion, cut into thin wedges
2/3 cup salsa
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1/2 cup cooked or canned black beans, rinsed and drained
8 8-inch flour tortillas (optional)
6 cups mixed greens (optional)
1/2 cup shredded reduced-fat co-jack cheese (optional)
Recipe
1. For marinade, combine the fajita mix, water, and oil in a medium mixing bowl. Add chicken to marinade; stir to coat. Let stand at room temperature for 15 minutes.
2. Spray a wok or large skillet with nonstick cooking spray. Preheat over medium heat. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.
3. Drain chicken; discard marinade. Add chicken to wok. (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink. Return vegetables to wok. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or until heated through.
4. If desired, serve with warm tortillas and cheese. To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds. Or serve atop a bed of mixed greens. Makes 4 servings.
Menu Suggestion: Make it a meal with cantaloupe or kiwi slices, breadsticks, and iced tea.
|
|
member logon
