This Tex-Mex Stir Fry recipe combines the best of Mexican and Texan flavors into a mouthwatering dish. Packed with fresh vegetables, tender chicken, and bold spices, this stir fry is perfect for a quick and healthy weeknight dinner. The spicy twist of jalapenos and chili powder adds a kick of heat that will leave you wanting more. Serve it with rice or corn tortillas for a complete Tex-Mex experience. Ready in just 30 minutes, this recipe is sure to become a family favorite.
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and thinly sliced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels
- 1 can black beans, rinsed and drained
- 1/2 cup chopped cilantro
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, salsa, avocado
Directions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced bell peppers, onion, garlic, and jalapeno pepper. Stir fry for 3-4 minutes, until the vegetables are slightly softened.
- Add the chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir well to coat the vegetables with the spices.
- Return the cooked chicken to the skillet and stir to combine with the vegetables. Cook for an additional 2-3 minutes to heat through.
- Add the corn kernels, black beans, cilantro, and lime juice to the skillet. Stir well to combine all the ingredients.
- Cook for another 2-3 minutes, allowing the flavors to meld together.
- Remove from heat and serve the Tex-Mex Stir Fry hot.
- Garnish with shredded cheese, sour cream, salsa, and avocado if desired.
