Friday Originals: Southwestern Chipotle Stir Fry

southwestern stir fry ingredients

Some of the makin’s of our new stir fry tradition… plus chipotle peppers, too!

We love a good stir-fry – it’s yummy, healthy and makes plenty of leftovers. It’s fair to say that our wok may be one of the most used pans in our house. But lately I’d been getting bored with this Asian classic – how many ways can you do peppers, snow peas, chicken, baby corn and water chestnuts? We needed to mix things up. That’s when I thought of the other staple of our weekly meal repertoire: Tex-Mex.

I started with the Tex-Mex basics: chicken, bell peppers, beans, green chilis. Then I leaned on a few things I’ve learned through my Pinterest adventures, namely from The Pioneer Woman that Chipotle Peppers in Adobo Sauce are the best thing since sliced bread.

I assembled a few more staples, got the wok out and got to cookin’. The chipotle peppers and adobo sauce give the stir fry a nice spiciness while the smoked paprika rounds things out with a subtle smokey flavor.

Southwestern Chipotle Stir Fry

Southwestern-Stir-Fry-In-Wok

Southwestern Stir Fry’in.

Prep Time: 20 min. | Cook Time: 10 min. | Yield: 6 – 8 servings

Ingredients

  • 2 tablespoons Olive Oil
  • 2 Garlic cloves, chopped
  • 1 lb Chicken breasts, diced
  • 1 White or Yellow Onion, diced
  • 1 Red Bell Pepper, chopped
  • 1 Green Bell Pepper, chopped
  • 1. 5 cups Corn (frozen or canned), thawed, rinsed & drained
  • 1 can Black Beans (14.5 oz), rinsed & drained
  • 1 or 2 Chipotle Peppers in Adobo Sauce, chopped (remove seeds if you don’t want it spicy)
  • 2 teaspoons Adobo Sauce (from the can of chipotle peppers)
  • 1 can Diced Green Chilis (4.5 oz)
  • 1 tablespoon Cumin
  • 1 tablespoon Smoked Paprika
  • Salt & Pepper to taste
  • Prepared Mexican Rice (store bought or I love this recipe from The Pioneer Woman)
  • Shredded Cheese (optional)
  • Cilantro (optional)
  • Sour Cream (optional)
  • Salsa (optional)

Instructions

  1. Heat wok or large saute pan over medium heat. Add olive oil. Allow olive oil to heat up then add garlic and it to brown slightly, about one minute.
  2. Add diced chicken to pan. Stir occasionally until chicken is cooked thoroughly.
  3. Add diced onions. Allow to cook for 2 minutes then add bell peppers. Cook until onions begin to become translucent and peppers soften slightly, about 3 minutes.
  4. Stir in corn and black beans. Once mixed in, add chipotle peppers, adobo sauce, green chilis, cumin, paprika, salt & pepper. Mix thoroughly and allow to cook until for 3 – 5 minutes, until everything is heated.
  5. Serve immediately. Dish out over Mexican Rice and top with cheese, cilantro, sour cream, salsa and any of your other favorite Tex-Mex toppings!
Friday Originals: Southwestern Stir Fry

Friday Originals: Southwestern Stir Fry

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