MEXICAN STIR FRY RECIPES

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MEXICAN STIR FRY RECIPE - MEXICAN.FOOD.COM



Mexican Stir Fry Recipe - Mexican.Food.com image

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!

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 12

1 lb skinless chicken breast half
2 tablespoons chili powder, Mexican seasoned
2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons olive oil, divided
1 cup frozen whole kernel corn, thawed
2 medium tomatoes, seeded and diced
1 cup canned black beans, drained
1/4 teaspoon salt
1 garlic clove, minced
1/4 cup green onion, sliced
cilantro, to taste

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, FatContent 11.4, SaturatedFatContent 1.9, CholesterolContent 72.6, SodiumContent 673.3, CarbohydrateContent 33.5, FiberContent 8.4, SugarContent 2.1, ProteinContent 32.1

MEXICAN STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mexican Stir-Fry Recipe: How to Make It - Taste of Home image

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

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 16

1/2 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
2 tablespoons minced jalapeno pepper
3/4 cup water
1/2 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Pinch cayenne pepper
1-1/3 cups diced cooked chicken
2/3 cup canned kidney beans, rinsed and drained
1 cup cooked rice
1/2 cup shredded cheddar cheese

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, FatContent 10g fat (4g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 458mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 21g protein.

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