Winn-Dixie Signature Recipe
Mexican Chicken & Black Bean Stir Fry
Preparation Time: 10 min.
Cooking Time: 10 min.
Serves: 4
Ingredients:
1 lb Chicken, thigh, (boneless, skinless), raw -- cut crosswise into 1/2 wide inch strips
1 tablespoon Oil, olive
3 clove Garlic, raw -- chopped
1 medium Peppers, bell, green -- cut into 1/2 inch wide strips
1 medium Peppers, sweet, red, (bell), raw -- cut into 1/2 inch wide strips
1/2 cup Corn, sweet, yellow, frozen, kernels cut off cob, unprepared -- or canned
15 oz Beans, black turtle, canned -- rinsed and drained
1 1/2 cup Salsa, roasted tomato -- chunky
1 medium Tomatoes, red, raw -- chopped
1/2 cup Coriander, fresh (cilantro) -- parsley, chopped
1 pinch Salt -- to taste
1 pinch Pepper, black, ground -- to taste
Preparation:
1. In a large nonstick skillet or wok, heat the oil until hot but not smoking, over medium heat.
2. Add the chicken strips and stir-fry until lightly browned and cooked through, about 4 minutes.
3. With a slotted spoon, transfer the chicken to a plate.
4. Add the garlic and bell peppers to the pan and stir-fry until crisp-tender, about 2 minutes.
5. Add the corn and beans and stir-fry until heated through, about 2 minutes.
6. Add the salsa, tomato and cilantro.
7. Return chicken to the pan and cook, stirring, until heated through, about 1 minute.