+ Enlarge Photo Print Recipe Recipe Serves: 6 Nutritional value: 286 calories, 5 g fat, 35 g protein, 26 g carbohydrates, 8 g fibre << New Search

Tex-Mex chicken and black bean stir fry

Ingredients

• 2 tbsp (30 mL) mild olive OR vegetable oil
• 11/2 lb (675 g) boneless, skinless chicken breasts, cut crosswise into strips about 1/4-inch (6-mm) thick
• 1 medium onion, cut into small dice
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) ground cumin, or more to taste
• 2 tsp (10 mL) regular OR mild chili powder or to taste
• Pinch smoked chili powder, such as chipotle powder OR Spanish smoked paprika (pimenton)
• 1 cup (250 mL) low-sodium chicken broth
• 1/2 cup (125 mL) pureed tomatoes
• 11/2 cups (375 mL) cooked black beans
• Leaves from 2 or 3 stems cilantro, chopped
• Lime wedges, for serving

Directions

1. Add just enough oil to coat the bottom of a large skillet or wok; heat over medium-high heat. When the oil is shimmering, add the chicken in batches; stir-fry each batch for 3 or 4 minutes, until the chicken loses its raw look and some of the pieces are lightly browned. (The chicken will not be cooked through.) Transfer to a platter and repeat to use all of the chicken, adding a little oil before each batch as needed.
2. Reduce the heat to medium; add the onion and stir-fry for 3 or 4 minutes, until softened. Add the salt, cumin, chili powder and smoked chili powder; stir-fry for 2 minutes, then add the broth and tomatoes.
3. Return the chicken to the skillet or wok, then add the black beans; mix well. Increase the heat to medium-high, if necessary, and bring just to a boil, then reduce the heat and partially cover (with the lid slightly ajar). Cook for 6 to 8 minutes, until the chicken is done throughout, then uncover and add the cilantro. Remove from the heat.
4. Taste, and adjust the seasoning as needed. Divide among individual plates; serve hot, with lime wedges.
5. Approximate nutrition per serving: