Mexican chicken stir-fry

Yield: 1 Servings

Measure Ingredient
1 pounds Chicken; cut into bite sized pieces
1 teaspoon Chili powder
½ teaspoon Ground cumin
¼ teaspoon Dried oregano leaves
2 tablespoons Olive oil; divided
2 \N Green onions; chopped
1 \N Clove garlic; minced
1 can (4 ounces) chopped mild green chilies
1 can (19 ounces) black beans; rinsed and drained
\N \N Hot cooked rice

Source: Quick & Easy Stir-Fries In medium bowl, place chicken. 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 1 tablespoon oil. Add chicken; stir-fry 4 to 5 minutes or until barely cooked through. Add onions, garlic, chilies and beans. Stir-fry 2 to 3 minutes or until heated through. Serve with rice.

Makes 4 servings Calories: 656 (14% from fat) Fat: 10g Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@...> on Feb 10, 1998

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