Chicken Vegetable Stir Fry

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (4 ounce) can diced mild green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked rice

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Difficulty Level: 2 out of 5

Preparation Method Steps:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion, green bell pepper, and red bell pepper, and cook until softened.
4. Stir in the black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and black pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
6. Serve over cooked rice.

Nutritional Information:

• Calories: 350
• Fat: 10 grams
• Protein: 35 grams
• Carbohydrates: 45 grams

Dish Characteristics:

• Colorful and visually appealing
• Savory and flavorful
• Quick and easy to make
• Suitable for American taste buds

User Comments:

• "This was a delicious and easy meal to make. I love the combination of flavors."
• "My whole family loved this dish. It's a great way to use up leftover chicken."
• "The stir fry was so flavorful and satisfying. I will definitely be making it again."

Special Precautions and Tips:

• Be sure to cook the chicken until it is cooked through.
• If you don't have any cooked rice, you can use instant rice or microwave rice.
• For a spicier dish, add more chili powder or green chilies.