Chili Chicken Stir Fry (Print Version)
# Ingredients:
→ Chicken Seasoning
01 -
1 lb chicken breasts, skinless and boneless, thinly sliced
02 -
1 tablespoon garlic powder
03 -
2 tablespoons chili powder
04 -
Salt and black pepper, to taste
→ Stir Fry
05 -
2 tablespoons avocado oil
06 -
2 green bell peppers, thinly sliced
07 -
1 white onion, thinly sliced
08 -
3 garlic cloves, minced
09 -
2 cans (14 oz each) fire-roasted diced tomatoes
10 -
2 tablespoons Parmesan cheese, grated (for garnish)
# Instructions:
01 -
In a large bowl, combine the thinly sliced chicken breasts with garlic powder, chili powder, salt, and black pepper. Toss until the chicken is evenly coated with the spices.
02 -
Heat a large skillet over medium-high heat and add the avocado oil. Once hot, add the seasoned chicken to the skillet and cook for 7-10 minutes, stirring frequently to ensure even cooking and prevent sticking.
03 -
Add the thinly sliced green bell peppers, sliced white onion, and minced garlic cloves to the skillet with the chicken. Stir well to combine everything and allow the vegetables to begin softening.
04 -
Pour both cans of fire-roasted diced tomatoes into the skillet, stirring to combine with the chicken and vegetables. Cover the skillet with a lid and reduce heat to medium-low. Let everything simmer together for about 5 minutes. If you notice the mixture starting to burn, lower the heat further.
05 -
Stir the mixture well and check that the chicken is fully cooked (no pink inside) and the peppers have softened to your liking. Remove the skillet from the heat. Sprinkle the grated Parmesan cheese over the top before serving hot.
# Notes:
01 -
This dish can be made ahead and refrigerated for up to 3 days.
02 -
For a dairy-free version, omit the Parmesan cheese or substitute with nutritional yeast.
03 -
Serve over cauliflower rice for a complete low-carb meal, or with regular rice if carbs aren't a concern.