Yield: 2 servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
½ pounds | Chicken, boneless/skinless cut into thin strips |
1 medium | Onion, thin sliced |
1 \N | Garlic clove, minced |
1½ cup | Stir-fry veggies cut in bite sized pieces. (carrots, brocholi, cauliflower, etc. |
2 teaspoons | Chili powder |
1 can | Kidney beans, rinse & drain |
¾ cup | Salsa, yours or store bought |
⅓ cup | Water |
In large skillet, heat oil over medium heat; add chicken, onion, and garlic. Stir-fry for 3 minutes. Add vegetable and chili powder, stir-fry 6-8 minutes or until tender-crisp. Add beans, salsa, and water, heat through. Serve over hot cooked rice. Note: salsa should be the thick saucy style.
Submitted By MICHELLE BRUCE On 02-21-95