Chicken Stir Fry With Roasted Corn and Beans

"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."
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Ready In:


  • 1 lb chicken breast, thin sliced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 6 ounces roasted red peppers
  • 1 12 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
  • 14 cup water
  • 1 teaspoon olive oil to saute the chicken
  • Sides

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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve with a tortilla or two on the side, some sour cream as a garnish and a nice side salad.

Questions & Replies

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  1. 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!
  2. 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!


<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
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