Southwest Chicken Stir-Fry
- 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.
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