SOUTHWESTERN CHICKEN STIR-FRY
A spicy marinade gives this veggie-packed stir-fry the flavors of the Southwest.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 29m
Yield 4
Number Of Ingredients 8
Steps:
- Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
- Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
- Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.
Nutrition Facts : Calories 220, Carbohydrate 6 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg
SOUTHWESTERN CHICKEN STIR-FRY
This quick-to-fix stir-fry is a flavorful combination of marinated chicken, sweet pepper, and corn. Serve in warm flour tortillas (I use Wheat Tortillas.) This recipe is 4 WW points.
Provided by Amber Dawn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For marinade, combine the fajita mix, water, and oil in a medium mixing bowl.
- Add chicken to marinade; stir to coat.
- Let stand at room temperature for 15 minutes.
- Spray a wok or large skillet with nonstick cooking spray.
- Preheat over medium heat.
- Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender.
- Remove from wok.
- Drain chicken; discard marinade.
- Add chicken to wok.
- (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink.
- Return vegetables to wok.
- Stir together salsa and chili powder.
- Add salsa mixture, corn, and beans to wok.
- Cook and stir for 1 to 2 minutes more or until heated through.
- If desired, serve with warm tortillas and cheese.
- To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds.
Nutrition Facts : Calories 232.3, Fat 8.4, SaturatedFat 1.3, Cholesterol 49.3, Sodium 327.5, Carbohydrate 16.7, Fiber 4.1, Sugar 2.3, Protein 23.7
SOUTHWESTERN STIR-FRIED SHRIMP
Bring a little of the southwest to your dinner table with this sassy shrimp and pepper stir-fry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
- Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.
Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 110 mg, Fiber 1 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 0 g
SOUTHWESTERN STIR-FRY
An easy, delicious stir-fry, especially in the summer when you have fresh cherry tomatoes and homegrown green pepper! Doesn't get any better than this! Got this from a magazine about 10 years ago, but don't recall which one.
Provided by Lilladyc
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine sherry, cornstarch, cumin, garlic and salt in medium bowl; add pork slices and stir to coat.
- Heat oil over medium-high heat in heavy skillet.
- Add pork mixture and stir-fry about 3-4 minutes.
- Add remaining ingredients, cover and simmer for 3-4 minutes.
- Serve hot with green chile salsa, if desired.
SOUTHWEST STIR FRY
A good way to get all the food groups into one meal: Meat, vegetable, dairy, and bread! Fast, heatlthy, and tasty!
Provided by Dawn399
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Make marinade---------------.
- Mix fajita mix, oil and water.
- Add chicken to marinade.
- Let stand for 15 minutes.
- Spray a large skillet with non stick cooking spray and heat on medium heat.
- Add green pepper, zuchini, and onion.
- Sautee until crisp tender.
- Set vegetables aside.
- Drain chicken and discard marinade.
- Cook chicken in skillet for@ 4-5 minutes.
- Add vegetables to skillet, and add salsa and chili powder and stir together.
- Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
- Microwave tortillas for 30 seconds to heat.
- Cover them prior to microwaving.
- Serve mixture on warm tortillas and top with cheese.
Nutrition Facts : Calories 524.9, Fat 25, SaturatedFat 5.8, Cholesterol 63.8, Sodium 718.6, Carbohydrate 51.1, Fiber 6.7, Sugar 4.6, Protein 25.5
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- Place all the marinade ingredients into a sealable container or a 1 gallon zipper plastic bag (tamari, lime juice, sunflower oil, cilantro, cumin, apple cider vinegar, garlic, shallot and red pepper flakes); do not add the steak yet. Seal the container or bag and shake to combine all the ingredients.
- In a medium saucepan, combine the rice, chicken stock and water. Bring to a low boil, reduce temperature to low, cover and allow to cook for 20 minutes (or for the length recommended on the rice package). Note: if substituting brown rice, the cooking time will be longer; consult your rice package for exact timing, it’s usually doubled.
- In a small bowl, whisk together the tamari sauce, adobo sauce, cornstarch and lime juice. Set aside.
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