Salsa Chicken Stir-Fry
Yield
2 servingsPrep
5 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | pound |
chicken
boneless, skinless, cut into thin strips |
|
| 1 | medium |
onions
thinly sliced |
|
| 1 | each |
garlic cloves
minced |
|
| 1 ½ | cups |
stir fry vegetables
cut into bite-sized pieces |
* |
| 2 | teaspoons |
chili powder
|
|
| 1 | can |
red kidney beans
rinsed, drained |
*
|
| ¾ | cup |
salsa
thick |
|
| ⅓ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 226.8 | g |
chicken
boneless, skinless, cut into thin strips |
|
| 1 | medium |
onions
thinly sliced |
|
| 1 | each |
garlic cloves
minced |
|
| 355 | ml |
stir fry vegetables
cut into bite-sized pieces |
* |
| 1E+1 | ml |
chili powder
|
|
| 1 | can |
red kidney beans
rinsed, drained |
*
|
| 177 | ml |
salsa
thick |
|
| 79 | ml |
water
|
|
Directions
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 to 8 minutes or until tender-crisp.
Add beans, salsa, and water, heat through.
Serve over hot cooked rice.
