Chicken Stir Fry With Roasted Corn And Beans Recipe

Name: Chicken Stir Fry With Roasted Corn And Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, thin sliced; 1 (15 ounce) can black beans, rinsed and drained; 6 ounces roasted red peppers; 1 1/2 cups roasted corn about 3 ears of corn (now it doesn't take long to roast in the oven and to me it really makes the dish, but if you want yo); 3 tablespoons green chilies (you can more or less depending of hot much heat you want); 1 small onion, cut in half and thin sliced; 1 (1/16 ounce) envelope taco seasoning mix; 1/4 cup water; 1 teaspoon olive oil to saute the chicken; Sides; tortilla; olive oil, to brush on the tortilla for grilling

Servings: persons

1 lb chicken breast, thin sliced
1 (15 ounce) can black beans, rinsed and drained
6 ounces roasted red peppers
1 1/2 cups roasted corn about 3 ears of corn (now it doesn't take long to roast in the oven and to me it really makes the dish, but if you want yo)
3 tablespoons green chilies (you can more or less depending of hot much heat you want)
1 small onion, cut in half and thin sliced
1 (1/16 ounce) envelope taco seasoning mix
1/4 cup water
1 teaspoon olive oil to saute the chicken
Sides
tortilla
olive oil, to brush on the tortilla for grilling

1
Corn -- Bring the oven to 450 degrees. I shuck the corn and then just drizzle with olive oil and wrap with foil so no clean up. Set in the oven for 20-25 minutes. I rotate the corn every 5 minutes or so to get evenly roasted. Remove and take off the foil and then just let cool before you cut the corn off.
2
Now if you are using frozen corn, skip this step. I just happen to like the flavor but it can easily be made without it.
3
Chicken -- Sprinkle a little of the seasoning over the chicken (just a little, 1 teaspoon). Just let set a few minutes as you prepare the corn.
4
Cutting the Corn -- Now, some chefs use a bunt pan and set the corn on the top center so as the corn cuts it doesn't go all over. Whatever works best for you. Cut the corn off the cob and set to the side.
5
Saute -- Next heat up a saute pan and add the olive oil and bring to medium high heat. Add the chicken and onion and saute until the chicken is golden brown, about 5 minutes. Then add in the remaining taco seasoning, water, corn, red peppers, black beans, and green chilies. Cook on medium until the sauce thicken and everything is well combined.
6
Tortillas -- I just use my grill pan, but you can also just bake them in the oven or you can just serve them without baking them. However you enjoy them. I like to brush mine with olive oil and then lightly grill to warm them up.
7
Serve with a tortilla or two on the side, some sour cream as a garnish and a nice side salad.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb chicken breast, thin sliced, 1 (15 ounce) can black beans, rinsed and drained, 6 ounces roasted red peppers, 1 1/2 cups roasted corn about 3 ears of corn (now it doesn't take long to roast in the oven and to me it really makes the dish, but if you want yo), and more.

Yes, Chicken Stir Fry With Roasted Corn And Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stir Fry With Roasted Corn And Beans

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