Stirfrychickentacos Recipes

STIR-FRY CHICKEN TACOS

Steps:

• Stem and seed the bell peppers, green chilies, and jalapenos (be sure to use rubber gloves). Mince jalapenos. Cut bell and green chilies into thin slivers (I used a food processor).
• Cut the chicken crosswise into thin slices about 3 inches long.
• Place a skillet over med high heat until fairly hot, add the oil. Add the chicken,black pepper and stir-fry until the chicken is opaque throughout, 4 or 5 minutes. Remove chicken to a serving dish. Return the pan to the heat, add the garlic and cumin, stir-fry for a minute, being careful not to let the garlic burn. Add the bell peppers and chilies. Stir-fry until they begin to wilt 2-10 minutes, I prefer the longer cooking time. Return chicken to the pan; add cilantro and salt to taste. Stir to mix evenly and transfer to a serving dish.
• Serve with warm tortillas. To assemble a taco, fill a tortilla with chicken mixture, squeeze a lime wedge over the filling, and add a bit of sour cream. Enjoy.
• Note: To warm tortillas, stack them on top of each other and wrap tightly in aluminum foil. Heat for 10 to 12 minutes in a 350 degree oven. Or wrap loosely in waxed paper and microwave; a stack of 6 tortillas will take 45 to 60 seconds at full power.

15-MINUTE STIR-FRIED STEAK TACOS

Steps:

• Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
• Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
• When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
• Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.

TEX MEX STIR FRY

Steps:

• Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
• Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
• To serve, sprinkle each portion with Cheddar cheese.

MEXICAN STIR FRY

Steps:

• Cut chicken into thin strips; toss with chili powder, coating well. Marinate for 10 minutes.
• Combine cornstarch and chicken broth. Set aside.
• Pour 1 tbsp oil around wok or skillet, coating sides. Heat at medium high for about 2 minutes. Add chicken, stir fry 3 to 4 minutes. Remove from skillet and set aside.
• Pour remaining 1 tbsp oil into skillet. Add corn, tomato, garlic, and green onions. Stir fry for 2 minutes.
• Return reserved chicken to the skillet. Add broth mixture, beans, and salt. Cook, stirring constantly, until thickened.
• Enjoy!

ASIAN TACOS

Steps:

• In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
• Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
• Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.