Six-Pepper Chicken

Name: Six-Pepper Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 2 servings.

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.”

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.

Nutrition Facts

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