I made this for the second time the other night. It’s been a huge hit at our house. The flavors are unbelievably fresh and after devouring such a colorful plate you can’t help but feel healthy. It is a Mexican-inspired stir-fry and it’s delicious served over white (or brown) rice. My husband suggested that this dish could take on Thai flavors if I added mango and siracha hot sauce and served it over coconut rice instead. I plan to try that variation soon. If you want to make this dish vegan, substitute portobello or another favorite mushroom for the chicken in the dish. The recipe serves 4.
Ingredients
1/4 c. soy-free chicken broth
1 1/2 tsp. cornstarch (I didn’t have cornstarch the 2nd time I cooked this and I substituted 2 tsp. of all-purpose flour and it worked just fine)
1/2 tsp. ground cumin
4 garlic cloves, minced
1 lb. boneless, skinless chicken (breasts or tenderloins), cut into 1-inch pieces
3/4 tsp. salt, divided
1/2 tsp. ground black pepper, divided
2 tbsp. canola oil, divided
1/2 red onion, cut into wedges
1/2 c. yellow bell pepper, julienned (i.e., cut into strips)
1/2 c. green bell pepper, julienned
1/2 c. red bell pepper, julienned
1 jalapeño pepper, minced (if you want less heat, make sure to remove the seeds and the ribbing from the pepper. You can use 1/2 a jalapeño pepper if you prefer a more mild dish)
12-14 cherry or grape tomatoes, halved
1/4 c. fresh cilantro leaves, chopped
Directions
In a small bowl, combine the chicken broth, cornstarch, cumin and garlic.
Sprinkle the chicken with 1/4 tsp. of the salt and 1/4 tsp. of the ground black pepper and toss to coat evenly. Heat a large skillet over medium-high heat and add 1 tbsp. of the canola oil, swirling to coat.
Add the chicken and cook for 4 -6 minutes, or until brown on all sides. Remove the chicken from the pan and keep warm.
Raise the heat on the skillet to high heat and add the remaining 1 tbsp. of canola oil, swirling to coat. Add the onion and stir-fry for 1 minute. Next, add the bell peppers and jalapeño, stir-frying for an additional 1 -2 minutes.
Return the chicken to the pan and stir-fry for another 2 – 3 minutes. Then, stir in the broth mixture, the remaining 1/2 tsp. of the salt and the remaining 1/4 tsp. of the ground black pepper and bring to a boil. Remove from heat, stir in the tomatoes and sprinkle with the cilantro. Serve immediately.