| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | lb | Chicken, cut into bite sized |
| pieces | ||
| 1 | t | Chili powder |
| 1/2 | t | Ground cumin |
| 1/4 | t | Dried oregano leaves |
| 2 | T | Olive oil, divided |
| 2 | Green onions, chopped | |
| 1 | Clove garlic, minced | |
| 1 | 4 ounces chopped mild | |
| green chilies | ||
| 1 | 19 ounces black beans | |
| rinsed and drained | ||
| Hot cooked rice |
INSTRUCTIONS
Source: Quick & Easy Stir-Fries In medium bowl, place chicken. Add chili powder, cumin, oregano and 1 tablespoon oil; toss well. Heat wok or large nonstick skillet over medium-high heat When hot, coat with remaining 1 tablespoon oil. Add chicken; stir-fry 4 to 5 minutes or until barely cooked through. Add onions, garlic, chilies and beans. Stir-fry 2 to 3 minutes or until heated through. Serve with rice. Makes 4 servings Calories: 656 (14% from fat) Fat: 10g Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Feb 10, 1998
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