Print
ShareThis
Potato Cheddar Soup
Learn how to cook the best Midwestern fare you've ever tasted, and all from the comforts of your own kitchen.
Southwest Chicken and Beans
Yield: Makes 4 to 5 servings
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:
1.
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.
2.
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.
3.
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
