SIX-PEPPER CHICKEN

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Six-Pepper Chicken image

Colorful peppers star in this hearty stir-fry from Betty Elliott of Goldonna, Louisiana. "I'm single, and I work very long hours," says Betty. "This recipe is handy because I can use the leftovers in fajitas."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts :

*** Explore more Six-Pepper Chicken Recipes »

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