Southwestern Chicken Stir Fry Recipes

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.

Steps:

• Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
• Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

Steps:

• In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

Steps:

• Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
• Add cornstarch and toss to coat.
• Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
• Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Cook and stir until thickened and bubbly.

Steps:

• In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.

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.

Steps:

• Coat a large nonstick frypan with cooking spray, and place over high heat until hot.
• Add chicken, stir fry 3 minutes.
• Stir in chili powder and cumin.
• Remove chicken from frypan, set aside.
• Add oil to frypan, and heat over medium high heat.
• Add green pepper strips and onion, stir fry 3 minutes.
• Return chicken to frypan and stir in corn and salsa.
• Stir fry 2 minutes more or until thoroughly heated (Alternately, thinly sliced into strips, turkey, beef or pork may be used).

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.

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.