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Six-Pepper Chicken

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.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

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

  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Reviews

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Average Rating:
  • MariaS.
    Aug 21, 2011

    This is how I make & serve chicken. The only thing I do, is stead of Cajun seasoning (I can't get it here in Greece) I add a bit of garlic & oregano or Taco seasoning. Depending on our mood-if we feel more like Mexican flavoring or Greek. My family's favorite summer dish. Easy, Healthy & quick to make.