Mexican Stir Fry
I know, I know... you know that I love Mexican flavors. Is every other post in this blog inspired by Mexican ingredients and flavors? Maybe, but there's nothing wrong with that.
I had several peppers to use up as well as some chicken, so instead of doing a stir fry with Asian spices and flavors, I decided to make this one Mexican. I made it up as I went along.
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Marinate the Chicken
Mix the following ingredients and pour over chicken. I sliced my chicken into strips before marinating, and it marinated in the fridge for about 8 hours before cooking. For three breasts:
- 1/2 c olive oil
- 1 handful fresh cilantro, roughly chopped
- 1 jalapeno, chopped
- 2 cloves garlic, chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp onion powder
- 1 hour before cooking - add 1 or 2 tbsp lime juice
Mexican Stir Fry
Ingredients
- Marinated chicken
- 1 tbsp olive oil
- 2 cloves garlic, chopped
- 1 small onion, sliced
- 1/4 c chunky salsa1 each different color peppers, sliced. I used yellow, orange, red, and green.
- 2 jalapeno peppers, seeded and chopped
- 3/4 c chicken broth
- Extra spices, if desired - chili powder, cumin, cayenne (just a few dashes of each)
- Small handful fresh cilantro, chopped
- 1 tbsp lime juice
Directions
- Heat olive oil in a pan
- Add onions and garlic, saute 1 min and push to sides of pan.
- Add chicken and cook for 2-3 minutes on each side
- Add salsa, stir.
- Add all of the peppers and let cook for about 5 minutes.
- Add chicken broth, cilantro, spices (if desired), lower heat and cover. Let simmer for about 10 minutes.
- Stir in lime juice.
- Serve over rice. This would also be good in a tortilla!
This smelled so fragrant while cooking! And look at the beautiful color of all of those peppers -
Cilantro is one of my favorite herbs and I enjoy finding different uses for it. Although this dish had some kick from all of the spices and jalapenos, the addition of cilantro and lime juice gave it a cool, fresh taste that evened out the heat. Jon loved this - he had two plates. I loved it as well - it's light and fresh tasting, healthy (in my opinion), so easy to make, and the aromas alone during cooking make it worth making!
