Recipe - Mexican Chicken Stir-Fry

1 pound Chicken; cut into bite sized
pieces
1 teaspoon Chili powder
One half teaspoon Ground cumin
One fourth teaspoon Dried oregano leaves
2 tablespoon Olive oil; divided
2 Green onions; chopped
1 Clove garlic; minced
1 cn (4 ounces) chopped mild
green chilies
1 cn (19 ounces) black beans;
rinsed and drained
Hot cooked rice

Source: Quick & Easy StirFries

In medium bowl, place chicken. Add chili powder, cumin, oregano and 1
tablespoon oil; toss well. Heat wok or large nonstick skillet over
mediumhigh heat When hot, coat with remaining 1 tablespoon oil. Add
chicken; stirfry 4 to 5 minutes or until barely cooked through. Add
onions, garlic, chilies and beans. Stirfry 2 to 3 minutes or until heated
through. Serve with rice.

Makes 4 servings Calories: 656 (14% from fat) Fat: 10g

Posted to EATLF Digest by "Lisa Whittington" esordliw@pacbell.net on Feb
10, 1998