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Main Dishes

Southwest Stir-fry

Chicken marinated in fajita seasoning, stir-fried with zucchini, peppers and onion, then finished with salsa, corn and black beans.

Not this recipe — add a photo of yours.Photo: Eduardo Roda Lopes (CC0, via Wikimedia Commons)

Prep
15 min
Cook
10 min
Servings
6
Source
Better Homes and Gardens, January 1995

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1-1.5 ounce envelope fajita seasoning mix
  • ½ cup water
  • 2 tablespoons cooking oil
  • 12 ounces skinless, boneless chicken breasts, cut into 1 inch pieces
  • 1 yellow or green sweet pepper, cut into squares
  • 1 small zucchini, bias sliced
  • ½ onion, cut into thin wedges
  • 2/3 cup salsa
  • 1 teaspoon chili powder
  • ½ cup frozen whole kernel corn
  • ½ cup cooked or canned black beans, rinsed and drained
  • 8 8-inch flour tortillas
  • ½ cup shredded jack cheese

Directions

  1. For the marinade, combine fajita mix, water, and oil.
  2. Rinse chicken, add to marinade, and stir to coat. Let stand at room temperature for 15 minutes.
  3. Spray a wok or large skillet with cooking spray. Preheat over medium heat.
  4. Add pepper, zucchini, and onion. Stir-fry for 2-3 minutes or until crisp-tender. Remove from pan.
  5. Drain chicken, discard marinade. Add chicken to wok (add 1 tablespoon oil during cooking). Stir-fry for 4-5 minutes or until no pink remains.
  6. Return vegetables to pan. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1-2 minutes more or until heated through.
  7. If desired, serve with warm tortillas and cheese.

Notes

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