Ancho Chicken Stir-Fry Recipe

Simple stir-fry makes it easy to get your veggies – and this colorful blend has just the right kick to feed the family.
  • Ready in: 30 minutes
  • Prep time: 5 minutes
  • Chill/Cook time: 25 minutes
  • By:
  • Servings: Makes 6 servings

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ingredients

cooking methods

  • Stovetop

directions

  1. In a large skillet with cover, heat oil over medium-high heat. Season chicken with Seasoned Salt and add to skillet. Sauté 3-4 minutes. Add bell peppers, carrots and Onion Onion Seasoning. Sauté 3-4 minutes.
  2. Add green beans and Pomegranate Plum Ancho Sauce. Cover and simmer until green beans are crisp tender and the internal temperature of the chicken reaches 165°F on an instant-read food thermometer, about 10-15 minutes.
  3. Remove from heat and toss with tomatoes.
Makes 6 servings.

Serve with crusty bread.

Wine Pairing: Pinot Noir

Make Ahead & Freeze: Combine oil, chicken and Seasoned Salt in a quart freezer bag. Combine peppers, carrots and Onion Onion Seasoning in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Nutrition per Serving:
Calories:
280 Total Fat: 6g Sat. Fat: 1g Cholest: 85mg Sodium: 590mg Carbs: 29g Fiber: 3g Sugar: 24g Protein: 27g

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