Southwest Chicken and Beans
Browse the recipe 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