Southwest Chicken and Beans

by the Editors of Publications International, Ltd.

Browse the article Southwest Chicken and Beans

Southwest Chicken and Beans Photo
Southwest Chicken and Beans
Yield: Makes 4 to 5 servings
See Cooking Videos
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