Mexican Chicken Stir Fry
|Boneless skinless chicken breast tenderloins||1 Pound (1 Package, Perdue Fit 'N Easy Fresh)|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon, divided|
|Green onions||2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned chopped mild green chilies||4 Ounce (1 Can)|
|Canned black beans||19 Ounce, drained, rinsed (1 Can)|
|Hot cooked rice||1 Cup (16 tbs)|
In medium bowl, place tenders.
Add chili powder, cumin, oregano and 1 tablespoon oil; toss well.
Heat wok or large nonstick skillet over medium-high heat.
When hot, coat with remaining 1 tablespoon oil.
Add tenders; stir-fry 4 to 5 minutes or until barely cooked through.
Add onions, garlic, chilies and beans.
Stir-fry 2 to 3 minutes or until heated through.
Serve with rice.