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Chicken And Chili Tacos

Ingredients
  Canned diced green chili peppers 4 Ounce (1 Can)
  Cornstarch 1⁄2 Teaspoon
  Cooking oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Chili powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Boneless skinless chicken breast halves 1 Pound, cut into bite size pieces (Cut Into 4 Pieces)
  Salt 1 Dash
  Taco shells 8
  Shredded colby monterey jack cheese 4 Ounce (1 Cup)
  Shredded lettuce 1 Cup (16 tbs)
  Salsa 1⁄2 Cup (8 tbs)
Directions

For sauce, in a small bowl stir together undrained chili peppers, salsa, and cornstarch.
Set aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic, chili powder, and ground cumin in hot oil for 30 seconds.
Add half of the chicken to the wok.
Stir-fry chicken for 2 to 3 minutes or till done.
Remove chicken from wok.
Stir-fry remaining chicken for 2 to 3 minutes.
Return all chicken to wok.
Stir green chili mixture into chicken.
Cook and stir for 2 minutes more.
Sprinkle lightly with salt.
Divide meat mixture between taco shells.
Top with cheese, then lettuce and salsa.
Top with chopped tomato and sour cream, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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