Southwest Chicken and Beans Recipe | Easy & Flavorful

Southwest Chicken and Beans

YIELD Makes 4 to 5 servings

INGREDIENTS

3 tablespoons lemon juice 2 tablespoons seasoned stir-fry or hot chili oil, divided 2 tablespoons finely chopped onion 1 tablespoon white wine vinegar 1 clove garlic, minced 2 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1 pound boneless skinless chicken breasts or tenders, cut into 1/4-inch strips 1 medium red onion, cut into thin strips 2 large red bell peppers, cut into 1/4-inch strips 1 tablespoon minced cilantro 2 cans (16 ounces each) refried beans, warmed Tortilla chips, salsa and sour cream

PREPARATION:

1. Combine lemon juice, 1 tablespoon oil, chopped onion, vinegar, garlic, chili powder, salt, oregano, cumin and black pepper in medium bowl. Add chicken; toss to coat well. Cover and refrigerate 45 minutes to 8 hours.
2. Heat remaining 1 tablespoon oil in wok or large skillet over high heat. Add chicken mixture; stir-fry 3 minutes. Add onion strips; stir-fry 4 minutes. Add bell peppers; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Sprinkle with cilantro.
3. Serve chicken and vegetable mixture over beans with tortilla chips, salsa and sour cream on the side.

Note Seasoned stir-fry oils differ in "heat." If oil is too peppery, use 1 tablespoon vegetable oil and 1 tablespoon hot chili oil. This recipe appears in: Southwestern