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.”
Six-Pepper Chicken
Peppers (Hot)
Six-Pepper Chicken
Prep Time
20 min
Cook Time
10 min
Yield
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.
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