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Mexican Chicken Stir Fry

Chef.at.Home's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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