Easy Chicken and Veggie Stir-Fry Fiesta

Bynews dail

Jan 28, 2025

Easy Chicken Stir-FryIngredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1 tablespoon vegetable oil 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can corn, drained 1 (4 ounce) can diced green chiles, undrained 1 (10 ounce) can diced tomatoes with green chilies, undrained 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chopped fresh cilantro Optional:
shredded cheese, sour cream, guacamole, salsaInstructions:
1.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the chicken and cook until golden brown on all sides.
2.
Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened, about 5 minutes.
3.
Add the black beans, corn, green chiles, tomatoes, chili powder, cumin, salt, and black pepper to the skillet.
Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through.
4.
Stir in the cilantro.
5.
Serve over rice, noodles, or tortillas.
Top with desired toppings.
Tips:
For a spicier stir-fry, add more diced green chiles or a pinch of cayenne pepper.
For a vegetarian version, replace the chicken with extra black beans or tofu.
To add more vegetables, try adding sliced carrots, broccoli florets, or baby spinach.
Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days.

Easy Chicken and Veggie Stir-Fry Fiesta

Bynews dail

By news dail

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