Some evenings catch me off guard—the clock ticks past dinner time, and the kitchen still feels like a battlefield. That’s when I reach for this Mexican Chicken Stir-Fry. It’s like a colorful, sizzling invitation to pause and savor something fresh and lively.
Last week, after a whirlwind day, I tossed tender chicken and crisp bell peppers into the pan. The air filled with the warm aroma of cumin and smoked paprika, mingling with the sharp zing of lime. As the spices kissed the chicken and vegetables, the kitchen transformed into a tiny fiesta, and I felt my stress melt away. The crunch of bell peppers and the juicy tenderness of chicken made every bite a little celebration—simple, bright, and just what I needed to recharge.
- Ready in just 30 minutes, making it perfect for busy weeknights
- Bright, colorful veggies add freshness and texture
- Mexican spices bring warmth without overwhelming heat
- Lean chicken breast keeps it light yet satisfying
- Fresh cilantro and lime juice elevate the flavors beautifully
Even if you’re not usually a spice enthusiast, the balance here is gentle and inviting. It’s a dish that feels both comforting and exciting—no need to overthink it. Plus, leftovers store well, so you can enjoy the flavors again without extra fuss.
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Mexican Chicken Stir-Fry
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and flavorful Mexican Chicken Stir-Fry featuring tender chicken breast, colorful bell peppers, and classic Mexican spices, perfect for a healthy weeknight dinner.
Ingredients
1 pound boneless, skinless chicken breast, cut into thin strips
2 tablespoons olive oil
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
Instructions
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced onion and bell peppers to the skillet and sauté for 4-5 minutes until they are tender-crisp.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Return the cooked chicken to the skillet with the vegetables.
Sprinkle the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper over the chicken and vegetables. Stir well to evenly coat everything with the spices.
Cook for another 2-3 minutes, stirring occasionally, to allow the flavors to combine and the chicken to heat through.
Remove the skillet from heat and stir in the chopped fresh cilantro and fresh lime juice.
Serve the Mexican Chicken Stir-Fry hot, optionally with rice or tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Can I use different vegetables?
Absolutely. Feel free to swap bell peppers for zucchini or snap peas if you like.
Is this dish spicy?
It has a mild kick from chili powder and smoked paprika, but you can adjust seasonings to your taste.
What should I serve it with?
It pairs wonderfully with warm tortillas, rice, or even a simple salad.
Can I make it ahead of time?
Yes, it keeps well refrigerated for up to three days and reheats quickly.
Next time hunger sneaks up, you’ll have this go-to dish ready to brighten your evening and your plate.