Southwest Chicken Stir-Fry
Prep: 25 minutes plus marinating • Cook: 10 minutes • Serves: 4
1/4 cup fresh lime juice
7 tablespoons olive oil
1-1/2 tablespoons chopped fresh cilantro leaves plus additional for garnish
2-1/4 teaspoons ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-1/4 pounds boneless, skinless chicken breasts, each cut lengthwise into 1/2-inch strips
1 cup uncooked instant brown rice
2 orange, red and/or yellow bell peppers, sliced (about 3 cups)
1 small jalapeño pepper, sliced
3 green onions, sliced
1 can (11 ounces) Mandarin orange segments in light syrup, drained
Lime wedges (optional)
1. In medium bowl, whisk together garlic, lime juice, 6 tablespoons oil, 1 tablespoon cilantro, coriander, red pepper flakes, salt and black pepper. Place chicken in large zip-top plastic bag. Pour 1/2 cup marinade over chicken. Seal bag and refrigerate 1 hour to marinate.
2. Prepare rice as label directs.
3. Meanwhile, remove chicken from marinade; discard marinade. Heat large skillet or wok over high heat. Add remaining 1 tablespoon oil and chicken, and cook 4 minutes, stirring occasionally. Add bell peppers and jalapeño, and cook 3 to 4 minutes or until peppers are tender-crisp, stirring occasionally. Stir in green onions, remaining 1/2 tablespoon cilantro and remaining marinade. Cook 1 minute, stirring. Add orange segments and cook just until chicken loses its pink color throughout and internal temperature reaches 165°, stirring occasionally. Serve stir-fry over rice, garnished with cilantro and lime wedges, if desired.
Approximate nutritional values per serving: 499 Calories, 25g Fat (4g Saturated), 66mg Cholesterol, 229mg Sodium, 39g Carbohydrates, 4g Fiber, 29g Protein
Try substituting fresh Mandarin orange segments (tangerines, clementines, etc.) in place of canned. Stir-frying is a healthy cooking method in which small pieces of food are cooked quickly over high heat in a small amount of oil, preserving the crisp textures, bright colors and nutrients of the vegetables.