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|
|1/2||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|
- 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.
Seasoned stir-fry oils differ in "heat." If oil is too peppery, use 1 tablespoon vegetable oil and 1 tablespoon hot chili oil.
Check out more recipes for Southwestern