TLC Cooking "Southwest Chicken and Beans"

Southwest Chicken and Beans

Southwest Chicken and Beans

YIELD Makes 4 to 5 servings
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INGREDIENTS

3	tablespoons lemon juice
2	tablespoons seasoned stir-fry or hot chili oil, divided
2	tablespoons finely chopped onion
1	tablespoon white wine vinegar
1	clove garlic, minced
2	teaspoons chili powder
1	teaspoon salt
1/2	teaspoon dried oregano leaves
1/2	teaspoon ground cumin
1/2	teaspoon black pepper
1	pound boneless skinless chicken breasts or tenders, cut into 1/4-inch strips
1	medium red onion, cut into thin strips
2	large red bell peppers, cut into 1/4-inch strips
1	tablespoon minced cilantro
2	cans (16 ounces each) refried beans, warmed
Tortilla chips, salsa and sour cream

PREPARATION:

Combine lemon juice, 1 tablespoon oil, chopped onion, vinegar, garlic, chili powder, salt, oregano, cumin and black pepper in medium bowl. Add chicken; toss to coat well. Cover and refrigerate 45 minutes to 8 hours.
Heat remaining 1 tablespoon oil in wok or large skillet over high heat. Add chicken mixture; stir-fry 3 minutes. Add onion strips; stir-fry 4 minutes. Add bell peppers; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Sprinkle with cilantro.
Serve chicken and vegetable mixture over beans with tortilla chips, salsa and sour cream on the side.

Note

Seasoned stir-fry oils differ in "heat." If oil is too peppery, use 1 tablespoon vegetable oil and 1 tablespoon hot chili oil.

This recipe appears in: Southwestern