Stir-Fry Fajita Chicken
August 21, 2015 / Foodstrr
Recipe for Stir-Fry Fajita Chicken – This main dish creatively combines southwest spices with an Asian cooking style, blending the flavors of locally grown produce with fajita chicken strips, all stir-fried to perfection.
- 1 3/4 cups Brown rice, long-grain, regular, dry
- 1 1/2 teaspoons Salt-free chili-lime seasoning blend
- 1/4 teaspoon Granulated Garlic
- 1 tablespoon Fresh cilantro, chopped
- 2 tablespoons canola oil
- 1 cup Fresh onions, peeled, diced
- 4 cups Cooked fajita chicken strips (16 oz)
- 3 1/2 cups Fresh butternut squash, peeled, seeded, diced 1'2"
- 1/2 cup Fresh red bell peppers, seeded, diced
- 1 cup Frozen corn, thawed
- 1/2 cup Canned diced green chilies
- 1/2 cup Canned low-sodium diced tomatoes
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Combine brown rice and 4 ½ cups water in a large pot and bring to a rolling boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Sprinkle with ½ tsp salt-free seasoning blend, granulated garlic, and cilantro. Mix well. Keep warm. A rice cooker may be used with the same quantity of brown rice and water.
- Heat canola oil in a large skillet or a wok. Cook onions for 2 minutes or until translucent.
- Add chicken, squash, and remaining salt-free seasoning blend. Stir-fry over high heat for 10 minutes or until squash is tender.
- Add red peppers, corn, green chilies, tomatoes, pepper, cumin, and garlic powder. Stir-fry over medium-high heat for no longer than 2 minutes so vegetables will remain crunchy. Do not overcook. Reduce heat to low and let simmer 2 minutes.
- Serve hot.
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