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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Colorful peppers star in this hearty stir-fry from Betty Elliott of Goldonna, Louisiana. âI'm single, and I work very long hours,â says Betty. âThis recipe is handy because I can use the leftovers in fajitas.â Ingredients:
2 jalapeno peppers |
2 serrano peppers |
1 habanero pepper |
1 poblano pepper |
1/2 medium green pepper |
1/2 medium sweet red or yellow pepper |
6 ounces boneless skinless chicken breast, cut into 1/2-inch strips |
1 tablespoon canola oil |
1/4 pound sliced fresh mushrooms |
1/2 small onion, sliced |
1/2 to 1 teaspoon cajun seasoning |
hot cooked rice, optional |
Directions:
1. Cut all of the peppers into thin strips; discard seeds. In a skillet or wok, stir-fry chicken in oil until no longer pink. Add the peppers, mushrooms and onion; stir-fry until crisp-tender, about 3 minutes. Sprinkle with Cajun seasoning. Serve with rice if desired. Yield: 2 servings.
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