Tex-Mex Chicken Stir Fry

1 tbs. Canola, coconut or olive oil

1 medium onion, sliced

2 cloves garlic, minced

1 tsp. Southwestern spice blend

½ tsp. Salt

1 cup sliced mushrooms

1 large bell pepper, cut into strips

2 boneless, skinless chicken breast halves

1 7 oz. can mexi-corn

1 4.5 oz can chopped green chilies, drained

¼ cup taco sauce

1 Tbs. Cilantro

Cooked Rice


In a large non-stick skillet, heat oil over medium-high heat. Cook chicken through. Remove chicken from pan and slice into ½ inch slices. Cover and set aside.

Add onion, garlic, spice blend and salt. Cook until just softened, about 3 minutes.

Add mushrooms. Cook until softened, about 4 – 5 minutes.

Stir in peppers, chicken, corn, chilies, taco sauce and ¼ cup

water. Cook until heated through and vegetables are tender, about 3-4 minutes.

Sprinkle with cilantro. Serve over rice.

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