Chicken Stir Fry With Roasted Corn and Beans

SarasotaCook's Note:

This is a great easy dinner. I serve this with some grilled tortillas and a little sour cream as a garnish. Another great side is a simple green salad with black olives, avocado, red onion and tomatoes with a lime vinaigrette. It brings all the flavors together. Now this uses a Taco Seasoning and I use my own blend, but using a pre-packaged blend from Old El Paso or Taco Bell is just fine for this.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 4.0

• 1 lb chicken breast , thin sliced
• 1 (15 ounce) can black beans , rinsed and drained
• 6 ounces roasted red peppers
• 1 ½ 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
• ¼ cup water
• 1 teaspoon olive oil to saute the chicken

Sides

• tortilla
• olive oil , to brush on the tortilla for grilling

Directions:

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.

Reviews

[ceruleanseven]

I really enjoyed this, very tasty! I marinated the chicken overnight in some lime juice & soy sauce to give it more flavor. I didn't have corn on the cob (since it's March in Wyoming), so I just used a can of niblets, which roasted nicely. My husband thought it would be better over rice than with tortillas, so we'll try that with leftovers tomorrow. Thanks for posting: healthy, easy, tasty, and satisfying. UPDATE: Instead of grilling the tortillas, I sliced them, sprayed them with Pam, sprinkled them with taco seasoning, sprayed them again (to make the seasoning stick) then baked at 350 for 8 minutes, and it was AWESOME. I was sad I only made one tortilla. Yum yum yum!

[FLUFFSTER]

This is delicious! I actually had all of the ingredients on hand. Directions were easy to follow, and this turned out fantastic. Thanks for posting!