Santa Fe Stir Fry Recipes

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SANTA FE STIR FRY



Santa Fe Stir Fry image

Make and share this Santa Fe Stir Fry recipe from Food.com.

Provided by Melanie Murray

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (1 1/4 ounce) envelope Lipton Recipe Secrets onion soup mix
1/4 cup olive oil or 1/4 cup vegetable oil
1/4 cup water
1 tablespoon lime juice (optional)
1/2 teaspoon lawrys garlic powder, with parsley
1 lb boneless skinless chicken breast, cut into thin strips
2 cups frozen assorted fresh vegetables, partially thawed and drained
hot cooked rice

Steps:

  • In a 12-inch skillet, blend onion soup mix, oil, water, lime juice and garlic powder; let stand 5 minutes.
  • Bring to a boil over high heat; stir in chicken and vegetables.
  • Cook uncovered, stirring frequently, 5 minutes or until chicken is done.
  • Serve over hot rice.
  • Garnish, if desired, with lime slices and or fresh parsley.

SANTA FE CHICKEN SKILLET



Santa Fe Chicken Skillet image

Cooking for the family doesn't have to be a daunting task. Our Santa Fe Chicken is an easy family-friendly dinner that can be done in less than an hour. Simply grab the ingredients you already have in your pantry, prep and toss them in your skillet, then watch delicious come together right before your eyes. This Santa Fe Chicken recipe is a balanced meal too, which is always the best kind of meal to serve up to those you love. What are you waiting for? Santa Fe Chicken Skillet is ready to deliver on delicious when you are.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

2 teaspoons ground cumin
2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
3/4 cup chopped red onions
1 small zucchini, cut in quarters lengthwise and into 1/4-inch slices
1/2 cup chopped red or orange bell pepper
1 cup frozen corn (from 12-oz package)
1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro
Lime wedges, as desired

Steps:

  • In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
  • In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
  • Garnish with cheese and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 1000 mg, Sugar 5 g, TransFat 0 g

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