Southwest Chicken Stir-Fry

Inexpensive and fabulously delicious! From the Schnucks Cooks magazine, Winter 2010 edition. I've served this dish on its own as well as in tacos (small tortillas, add sour cream and Mexican cheese as toppings). One of my favorite recipes!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs chicken tenderloins
• 3⁄4 cup  lime chipotle  marinade, divided
• 1  tablespoon olive oil
• 1  orange bell pepper, sliced
• 1  red bell pepper, sliced
• 1  yellow bell pepper, sliced (optional)
• 1  small  jalapeno pepper, sliced (optional)
• 3  green onions, cut into 1/2 inch pieces (1/4 cup)
• 2  tablespoons fresh cilantro leaves, chopped
• 1 (11 ounce) can mandarin oranges in light syrup, drained
• 2 (8 7/8ounce) packages  precooked  whole grain brown rice
•  lime wedge (optional, but encouraged!)

Directions

1. Place chicken in large ziplock plastic bag; pour 1/2 cup marinade over chicken. Seal bag; massage ingredients to combine. Refrigerate 1 hour to marinate.
2. Remove chicken from marinade; discard marinade. Preheat 12-inch skillet or wok over high heat. Add olive oil and chicken and cook 4 minutes, stirring occasionally. Add bell peppers and jalapeno, if desired; cook 3 to 4 minutes or until peppers are tender-crisp, stirring occasionally. Stir in green onions, cilantro, and remaining 1/4 cup marinade. Cook 1 minute, stirring. Add orange segments and cook just until chicken loses its pink color throughout and reaches an internal temperature of 165 degrees, stirring occasionally. Remove skillet from heat.
3. Prepare rice as label directs. Spoon rice into deep bowls; top with stir-fry and sprinkle with cilantro. Serve with lime wedges, if desired.