Southwest Chicken Stir-Fry

Name: Southwest Chicken Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/4 lbs chicken tenderloins; 3/4 cup lime chipotle marinade, divided; 1 tablespoon olive oil; 1 orange bell pepper, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced (optional); 1 small jalapeno pepper, sliced (optional); 3 green onions, cut into 1/2 inch pieces (1/4 cup); 2 tablespoons fresh cilantro leaves, chopped; 1 (11 ounce) can mandarin oranges in light syrup, drained; 2 (8 7/8 ounce) packages precooked whole grain brown rice; lime wedge (optional, but encouraged!)

Submitted by Fountainpenned

"Inexpensive and fabulously delicious! From the Schnucks Cooks magazine, Winter 2010 edition. I've served this dish on its own as well as in tacos (small tortillas, add sour cream and Mexican cheese as toppings). One of my favorite recipes!"

Download

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

1 ¹⁄₄ lbs chicken tenderloins
³⁄₄ cup lime chipotle marinade, divided
1 tablespoon olive oil
1 orange bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced (optional)
1 small jalapeno pepper, sliced (optional)
3 green onions, cut into 1/2 inch pieces (1/4 cup)
2 tablespoons fresh cilantro leaves, chopped
1 (11 ounce) can mandarin oranges in light syrup, drained
2 (8 7/8 ounce) packages precooked whole grain brown rice
lime wedge (optional, but encouraged!)

directions

Place chicken in large ziplock plastic bag; pour 1/2 cup marinade over chicken. Seal bag; massage ingredients to combine. Refrigerate 1 hour to marinate.
Remove chicken from marinade; discard marinade. Preheat 12-inch skillet or wok over high heat. Add olive oil and chicken and cook 4 minutes, stirring occasionally. Add bell peppers and jalapeno, if desired; cook 3 to 4 minutes or until peppers are tender-crisp, stirring occasionally. Stir in green onions, cilantro, and remaining 1/4 cup marinade. Cook 1 minute, stirring. Add orange segments and cook just until chicken loses its pink color throughout and reaches an internal temperature of 165 degrees, stirring occasionally. Remove skillet from heat.
Prepare rice as label directs. Spoon rice into deep bowls; top with stir-fry and sprinkle with cilantro. Serve with lime wedges, if desired.