Southwest Chicken and Beans

Southwest Chicken and Beans

Southwest Chicken and Beans


Makes 4 to 5 servings


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


  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.


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

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