SOUTHWESTERN CHICKEN STIR-FRY
A spicy marinade gives this veggie-packed stir-fry the flavors of the Southwest.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 29m
Yield 4
Number Of Ingredients 8
Steps:
- Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
- Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
- Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.
Nutrition Facts : Calories 220, Carbohydrate 6 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg
SOUTHWESTERN PORK STIR FRY
Chunks of smoky pork loin filet are stir fried with lots of fresh veggies in a savory broth. Serve over polenta or rice.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet until hot. Add the pork to the skillet. Cook for 2 minutes, stirring often.
- Add all of the vegetables to the skillet. Sprinkle with lime juice, chili powder, and a sprinkle of salt and pepper. Cook for 3 to 4 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through.
- Add the broth/cornstarch mixture to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 20.3 g, Cholesterol 56.4 mg, Fat 9.5 g, Fiber 2.9 g, Protein 21.3 g, SaturatedFat 1.6 g, Sodium 671.7 mg, Sugar 4.6 g
SOUTHWEST TURKEY, RICE AND BEAN STIR FRY
Easy quick and so much better than take out. I do make my own taco seasoning, but you can easily use just a package seasoning which makes this even easier. Sour cream makes this dish creamy and garnish with your favorites. Cheese, avocado, chopped olives or tomatoes, any of your favorites. This is a hearty, filling, satisfying dish.
Provided by SarasotaCook
Categories One Dish Meal
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 21
Steps:
- Rice -- Cook the rice according to the package directions (You can use any rice you want), I often use a boil in bag for convenience. I have also made this with leftover Chinese rice too.
- Turkey -- As the rice cooks, brown the turkey in a medium size pan. I love non stick for this dish. Add the olive oil to the non stick pan on medium to medium high heat and brown the turkey, breaking it up as it cooks. Cook until it is no longer pink. Remove the turkey to a plate lined with a paper towel to absorb any extra oil. Set this to the side. Keep any drippings in the pan to saute the vegetables.
- Vegetables -- Keep the heat on medium high heat and add the red pepper, green pepper, onion, and garlic and saute until the peppers become soft. It should take around 3-4 minutes.
- Beans and Seasoning -- Add the taco seasoning and water (start with 1/4 cup water, you can always add more) to the vegetables and stir well to combine. Add the beans and corn and mix well.
- Turkey -- Add the turkey back in along with the scallions, cilantro and the cooked rice.
- Finish -- Reduce the heat to medium low. Remove the pan to the side and add the sour cream and stir inches Return to the heat just to warm up. It will only take a minute.
- Serve -- Garnish with grated cheese, avocado, black olives, tomatoes or anything you want. A few nacho chips are also great served with this.
Nutrition Facts : Calories 559, Fat 18.2, SaturatedFat 6.7, Cholesterol 102.3, Sodium 311.3, Carbohydrate 65.9, Fiber 9.2, Sugar 2.4, Protein 34
SOUTHWESTERN CHICKEN STIR-FRY
This quick-to-fix stir-fry is a flavorful combination of marinated chicken, sweet pepper, and corn. Serve in warm flour tortillas (I use Wheat Tortillas.) This recipe is 4 WW points.
Provided by Amber Dawn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For marinade, combine the fajita mix, water, and oil in a medium mixing bowl.
- Add chicken to marinade; stir to coat.
- Let stand at room temperature for 15 minutes.
- Spray a wok or large skillet with nonstick cooking spray.
- Preheat over medium heat.
- Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender.
- Remove from wok.
- Drain chicken; discard marinade.
- Add chicken to wok.
- (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink.
- Return vegetables to wok.
- Stir together salsa and chili powder.
- Add salsa mixture, corn, and beans to wok.
- Cook and stir for 1 to 2 minutes more or until heated through.
- If desired, serve with warm tortillas and cheese.
- To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds.
Nutrition Facts : Calories 232.3, Fat 8.4, SaturatedFat 1.3, Cholesterol 49.3, Sodium 327.5, Carbohydrate 16.7, Fiber 4.1, Sugar 2.3, Protein 23.7
SOUTHWEST STIR FRY
A good way to get all the food groups into one meal: Meat, vegetable, dairy, and bread! Fast, heatlthy, and tasty!
Provided by Dawn399
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Make marinade---------------.
- Mix fajita mix, oil and water.
- Add chicken to marinade.
- Let stand for 15 minutes.
- Spray a large skillet with non stick cooking spray and heat on medium heat.
- Add green pepper, zuchini, and onion.
- Sautee until crisp tender.
- Set vegetables aside.
- Drain chicken and discard marinade.
- Cook chicken in skillet for@ 4-5 minutes.
- Add vegetables to skillet, and add salsa and chili powder and stir together.
- Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
- Microwave tortillas for 30 seconds to heat.
- Cover them prior to microwaving.
- Serve mixture on warm tortillas and top with cheese.
Nutrition Facts : Calories 524.9, Fat 25, SaturatedFat 5.8, Cholesterol 63.8, Sodium 718.6, Carbohydrate 51.1, Fiber 6.7, Sugar 4.6, Protein 25.5
SOUTHWESTERN CHICKEN
Make and share this Southwestern Chicken recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large nonstick frypan with cooking spray, and place over high heat until hot.
- Add chicken, stir fry 3 minutes.
- Stir in chili powder and cumin.
- Remove chicken from frypan, set aside.
- Add oil to frypan, and heat over medium high heat.
- Add green pepper strips and onion, stir fry 3 minutes.
- Return chicken to frypan and stir in corn and salsa.
- Stir fry 2 minutes more or until thoroughly heated (Alternately, thinly sliced into strips, turkey, beef or pork may be used).
Nutrition Facts : Calories 249.7, Fat 5, SaturatedFat 1, Cholesterol 72.6, Sodium 442, Carbohydrate 25.8, Fiber 4.2, Sugar 3.9, Protein 28.2
SOUTHWESTERN VEGETABLES & RICE
Short on time? Here's a spicy, satisfying supper that comes together in minutes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Sprinkle with cheese.
Nutrition Facts : Calories 502 calories, Fat 15g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1629mg sodium, Carbohydrate 62g carbohydrate (16g sugars, Fiber 7g fiber), Protein 29g protein.
SOUTHWESTERN STIR-FRY
An easy, delicious stir-fry, especially in the summer when you have fresh cherry tomatoes and homegrown green pepper! Doesn't get any better than this! Got this from a magazine about 10 years ago, but don't recall which one.
Provided by Lilladyc
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine sherry, cornstarch, cumin, garlic and salt in medium bowl; add pork slices and stir to coat.
- Heat oil over medium-high heat in heavy skillet.
- Add pork mixture and stir-fry about 3-4 minutes.
- Add remaining ingredients, cover and simmer for 3-4 minutes.
- Serve hot with green chile salsa, if desired.
SOUTHWESTERN PORK STIR FRY RECIPE
A quick & easy dish of spicy pork loin with red chile powder, and a variety of vegetables. Serve with a carbohydrate side such as creamy polenta, cornbread, or flour tortillas.*See Kitchen Notes for more information and applicable links.
Provided by MJ of MJ's Kitchen
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Prep the pork - Combine the cumin, red chile powder, oregano, salt, and garlic powder in bowl. Whisk to mix the spices together. Add the pork and coat all of the pieces with the spice mix. Set aside or in the refrigerator until ready to cook. (This step could also be done the night before or in the morning before you leave for work.)
- Chop and prepare all of your vegetables.
- In a large skillet, heat the olive oil over medium heat. Add the bell pepper, corn, onion, and garlic. Saute' for 3 minutes.
- Turn the heat to medium high. Add the pork and spread it out across the pan. Cook for 3 minutes, flip the pieces over and cook for 2 more minutes or until pork is just undercooked*.
- Add the green chile, olives, tomato, and fresh herb. Cook for another 1 minute, stirring constantly.
- Remove from the heat and stir in the lime juice.
- Serve with your choice of side.
SOUTHWESTERN PORK STIR FRY WITH CREAMY CILANTRO POLENTA
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the Polenta: In a medium saucepan, bring 1 cup of milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 3 to 5 minutes, stirring often until thickened. Add another 1 cup of the milk and stir. Continue to stir and simmer for 5 to 6 more minutes. Stir in another 1 cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 5 to 6 more minutes. Stir in the butter, salt, pepper and cilantro. Set aside while you make the stir fry. Prepare the stir fry: Heat the olive oil in a large skillet until hot. Add the pork to the skillet. Cook for 2 minutes, stirring often. Add all of the vegetables to the skillet. Sprinkle with lime juice, chili powder, and a sprinkle of salt and pepper. Cook for 3 to 4 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through. Add the broth to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta. HINT: If the polenta thickens too much upon standing, just add in some additional milk, heat and stir. It should easily re-gain its creamy consistency again.
SOUTHWESTERN STIR-FRIED ZUCCHINI RINEHART
Categories Garlic Herb Vegetable Side Sauté Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Bell Pepper Zucchini Summer Jalapeño Cilantro Gourmet Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Roast and peel poblanos and bell pepper . Mince garlic cloves and cut zucchini into 2-inch-long spears. Chop cilantro. Cut poblanos and bell pepper into 2- by 1/4-inch strips.
- Heat a dry small skillet over moderate heat until hot but not smoking and toast cumin seeds, stirring constantly, until fragrant and several shades darker, being careful not to burn them. With a mortar and pestle coarsely grind cumin seeds.
- In a 12-inch skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until softened, about a few seconds. Add zucchini and sauté over moderately high heat, stirring constantly, 2 minutes. Add poblano and bell pepper strips and cumin and cook, stirring constantly, until zucchini is crisp-tender, about 4 minutes. Add lime or lemon juice and salt and pepper to taste.
- Serve zucchini sprinkled with cilantro.
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SPICY SOUTHWESTERN STEAK STIR FRY WITH CILANTRO-LIME RICE
From boulderlocavore.com
Ratings 20Category Main CourseCuisine AmericanTotal Time 8 hrs 35 mins
- Place all the marinade ingredients into a sealable container or a 1 gallon zipper plastic bag (tamari, lime juice, sunflower oil, cilantro, cumin, apple cider vinegar, garlic, shallot and red pepper flakes); do not add the steak yet. Seal the container or bag and shake to combine all the ingredients.
- In a medium saucepan, combine the rice, chicken stock and water. Bring to a low boil, reduce temperature to low, cover and allow to cook for 20 minutes (or for the length recommended on the rice package). Note: if substituting brown rice, the cooking time will be longer; consult your rice package for exact timing, it’s usually doubled.
- In a small bowl, whisk together the tamari sauce, adobo sauce, cornstarch and lime juice. Set aside.
SOUTHWESTERN CHICKEN SKILLET: SIMPLY EASY STIR-FRY
From thatrecipe.com
Reviews 3Estimated Reading Time 2 mins
- Heat olive oil in a large skillet over medium-high heat. Add onion and peppers, season with salt and black pepper to taste. Cook, stirring occasionally, until the veggies are soft and slightly caramelized, about 7-8 minutes.
- Add chicken, oregano, ground cumin, smoked paprika, and chipotle powder. Cook until the chicken is lightly browned on all sides, about 3-4 minutes.
- Stir in black beans and frozen corn. Cook until everything is warm, about 6-8 minutes. Taste and adjust seasonings, as desired.
SOUTHWESTERN CHICKEN AND RICE STIR-FRY RECIPE
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Total Time 36 minsCalories 634 per serving
- Stack tortillas; wrap in foil. Heat in a 350 degree F oven about 10 minutes or until warm. Or, place tortillas, half at a time, between layers of microwave-safe paper towels; micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until warm.
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry sweet pepper, corn, and green onions for 2 minutes or until sweet pepper is crisp-tender. Remove vegetables from the wok.
- Crumble beef into the hot wok. Stir-fry for 2 to 3 minutes or until brown, stirring only as necessary. Drain off fat. Push meat from the center of the wok.
SOUTHWESTERN TEMPEH STIR-FRY - VEG KITCHEN
From vegkitchen.com
5/5 (1)Total Time 35 minsCategory Tempeh Main DishCalories 208 per serving
- Set a large skillet or stir-fry pan over medium heat. Add about half of the oil, 1/4 cup of the stock mixture, and the tempeh. Turn up the heat and stir-fry until the tempeh is starting to brown on most sides, about 10 minutes. Pour in a bit more of the stock mixture to keep the skillet moist. Remove from the pan and set aside.
- Add the remaining oil to the pan. Add the onions and cook over medium heat until translucent, 2 to 3 minutes. Add the garlic, chiles, and red bell peppers and continue stir-frying for two minutes more.
SOUTHWEST CHICKEN STIR FRY - THE BROOKLYN COOK
From thebrooklyncook.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 705 per serving
- In a large frying pan cook green and red peppers and onion in vegetable oil until onion becomes translucent.
- Clear the center of the pan and push vegetables to the outer rim. Put sliced chicken in center of the pan and cook through.
- Add black beans, corn and chiles. Let simmer. Season with chili powder, cumin, paprika, salt, pepper and crushed red pepper flakes and stir until mixed through.
SOUTHWEST BEEF AND CABBAGE STIR FRY - BUDGET BYTES
From budgetbytes.com
4.8/5 (24)Total Time 25 minsServings 4Calories 249 per serving
- Remove any damaged outer leaves from the cabbage and give it a good rinse. Remove the core, then finely shred the leaves. Set the shredded cabbage aside.
- Add the cooking oil, ground beef, minced garlic, chili powder, cumin, and a pinch of salt to a large skillet. Cook over medium heat, breaking up the beef as you go, until the beef is fully browned. If using a higher fat content beef, drain the excess fat from the skillet.
- Drain most of the liquid from the diced tomatoes, then add them to the skillet along with the frozen corn kernels. Sauté over medium heat until the corn is heated through and most of the liquid on the bottom of the skillet has evaporated. Taste the mixture and add more salt as needed.
- Add the shredded cabbage and sauté for just a couple minutes more, or until the cabbage just becomes slightly wilted. Top with sliced green onions and a drizzle of taco sauce or hot sauce, then serve.
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