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Mexican Chicken Stir-fry

  • Prep Time: 20 minutes
  • Serving Size: 4
  • 1 (1-pound) package Fresh Skinless And Boneless Chicken Breast Tenderloins
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Dried Oregano Leaves
  • 2 tablespoons Vegetable Oil, Divided
  • 2 Scallions, Chopped
  • 1 Garlic Cloves, Minced
  • 1 (4-ounce) can Chopped Mild Green Chilies
  • 1 (19-ounce) can Black Beans, Rinsed And Drained
  • 1 cup Hot Cooked Rice
  • Place chicken in medium-sized bowl. Add chili powder, cumin, oregano and 1 tablespoon oil; toss well. Heat wok or large, nonstick skillet over medium-high heat. When hot, coat with remaining oil. Add tenderloins; stir-fry 4 to 5 minutes until barely cooked through. Add scallions, garlic, chilies and beans. Stir-fry 2 to 3 minutes longer until heated through. Serve with rice.