Easy, fast, healthy, and delicious! This perfect weeknight Acapulco chicken dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chili powder and hot peppers you use. Serve over hot cooked rice, if desired.
Ingredients
- 2 large skinless , boneless chicken breast halves - cut into bite-size pieces
- 1 tablespoon chili powder , divided
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup chopped green bell pepper
- 0.5 cups chopped onion
- 2 jalapenos peppers , seeded and minced
- 1 large tomato , cut into chunks
- 10 dropss hot pepper sauce
Instructions
-
1
Season chicken with 1/2 tablespoon chili powder, salt, and pepper. Heat oil in a large skillet over medium-high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
-
2
In the same skillet, stir-fry bell pepper and onion until soft. Add jalapeño peppers, tomatoes, remaining 1/2 tablespoon chili powder, and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir-fry for 2 minutes more.
Nutrition Facts
Per serving
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