Stir-Fry Chicken And Peppers
A flavorful stir-fry featuring tender chicken, colorful peppers, and beans, all coated in salsa and served with warm tortillas—perfect for a quick, satisfying meal.
Ingredients
Instructions
- Heat half of the olive oil in a skillet.
- Add chicken strips and cook about 5 minutes until no longer pink.
- Remove chicken to a plate and set aside.
- Add the remaining olive oil to the skillet.
- Add peppers, minced garlic, onion wedges, salt, and oregano.
- Cook, stirring, until vegetables are tender-crisp.
- Return the cooked chicken to the skillet.
- Add salsa and drained kidney beans, and heat through.
- Serve with warm flour tortillas.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken strips in lime juice and cumin for 30 minutes before cooking. You can substitute the dark kidney beans with black beans or pinto beans if you prefer. For extra heat, add sliced jalapeños or a dash of cayenne pepper. If you're short on time, pre-cooked rotisserie chicken works well in this recipe, making it a quick meal option.
Serving Suggestions
Serve the stir-fry wrapped in warm flour tortillas for a delicious handheld meal. Pair it with a side of Mexican rice or a simple avocado salad for added freshness. This dish also goes well with a dollop of sour cream or guacamole on top. For more delicious options, browse other Mexican recipes that complement this flavorful stir-fry.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and pepper mixture in a skillet over medium heat until heated through, adding a splash of water or broth to prevent sticking. You can also microwave it in a covered dish, stirring occasionally for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Chicken And Peppers contains roughly 1317 calories, with 15g protein, 97g carbohydrates, and 109g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (187% of the Daily Value), and calcium (142% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 818mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breast strips for this recipe?
Yes, you can use frozen chicken breast strips. Just make sure to thaw them completely before cooking to ensure even cooking. This will help prevent the chicken from becoming rubbery and will allow it to absorb more flavors from the other ingredients.
What can I substitute for salsa if I don't have any?
If you don't have salsa, you can substitute it with diced tomatoes mixed with a bit of chili powder and lime juice for flavor. Alternatively, a homemade mixture of chopped tomatoes, onions, and cilantro can also work well, giving you a fresh and vibrant addition to the dish.
Is this recipe suitable for meal prep?
Absolutely! This stir-fry chicken and peppers recipe is great for meal prep. You can make a large batch and portion it into individual containers. It reheats well, making it a convenient option for lunches or quick dinners throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).