3/4 c. picante sauce
1/4 tsp. cumin seed
1/2 tsp. garlic, chopped
1/4 tsp. oregano
1 tbsp. Accent
1 c. chicken broth
2 tbsp. oil
1 lb. chicken breasts, skinned & boned, about 3 single breasts
1 med. yellow onion, sliced & cut in half
1 c. celery, cut diagonally
1 red pepper, seeded & large diced
1 c. green pepper, seeded & large diced
2 heaping tbsp. cornstarch
2 tbsp. water
Salt to taste
1 c. kernel corn, drained GARNISH: 1/2 c. tomatoes, chopped
1/2 c. black olives, pitted & sliced
1/4 c. sour cream
Taco shells
1/4 c. green onions with tops, sliced Combine picante sauce, cumin seed, garlic, oregano, Accent, chicken broth to wok and oil. Add chicken, stir fry for 1 minute until chicken is almost done. Add onion, celery and stir fry 1 more minute or until celery is tender crisp. Add kernel corn, red and green pepper and picante sauce. Mix and simmer for 1 minute. Serve individually with Spanish rice on one side and taco chips on the other. Serve stir fry in the center and garnish with chopped tomato, grated cheddar cheese, sliced olives, sour cream and sliced green onions. |
