Some nights, the clock seems to be racing against you. You walk through the door, and the day’s chaos is still buzzing in your ears. That’s when a dish like this Mexican Chicken Stir-Fry feels like a little victory waiting on the stove. It’s fast, fresh, and packed with flavors that wake up your senses and calm your mind all at once.
I remember one particular evening when I tossed this stir-fry together. The sizzle of the chicken hitting the hot pan, the rainbow of bell peppers softening just enough but still crisp, and the sharp tang of lime coming through at the end—it was like a mini celebration after a long day. The aroma filled the kitchen, pulling everyone toward the table before I could even call them. It’s that kind of meal that doesn’t just satisfy hunger but wraps you in a cozy, bright moment.
- Ready in just 30 minutes, perfect for busy weeknights.
- Bright and colorful veggies add texture and freshness.
- A blend of Mexican spices brings warmth and zest without overwhelming heat.
- Lean chicken breast keeps it healthy and hearty.
- Versatile enough to enjoy over rice, quinoa, or wrapped in warm tortillas.
If you’re worried about juggling flavors or timing, don’t be. This stir-fry is forgiving and straightforward, a true go-to that feels like a treat but comes together in a flash.
Print
Mexican Chicken Stir-Fry
- Total Time: 30 minutes
- Yield: 4
Description
A vibrant and flavorful Mexican Chicken Stir-Fry featuring tender chicken breast, colorful bell peppers, onions, and a zesty blend of Mexican spices. Perfect for a quick and healthy weeknight dinner served over rice or tortillas.
Ingredients
1 pound boneless skinless chicken breast, thinly sliced
2 tablespoons olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
Instructions
In a small bowl, combine ground cumin, chili powder, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the thinly sliced chicken breast to the skillet and sprinkle half of the spice mixture over the chicken. Stir-fry for 5-6 minutes until the chicken is cooked through and slightly 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 red, yellow, and green bell peppers, and sliced onion to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Add the minced garlic and the remaining spice mixture to the vegetables. Stir-fry for 1 minute until fragrant.
Return the cooked chicken to the skillet with the vegetables. Stir well to combine and heat through for 2 minutes.
Remove the skillet from heat and stir in the fresh lime juice and chopped cilantro.
Serve the Mexican Chicken Stir-Fry hot over cooked rice, quinoa, or warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Can I make this recipe vegetarian? Absolutely. Swap the chicken for your choice of tofu or tempeh for a delicious meat-free alternative.
How spicy is this dish? The spices add a gentle kick and smoky warmth but aren’t overwhelmingly hot. You can adjust the cayenne pepper to your taste.
Can I prepare it ahead of time? You can prep the vegetables and spice mix ahead, but for the best texture and flavor, cook and combine everything just before serving.
What side dishes go well with it? This stir-fry pairs wonderfully with simple steamed rice, quinoa, or wrapped in soft tortillas for a quick taco night.
When your evening calls for something quick and colorful, this Mexican Chicken Stir-Fry is ready to answer. Save it, share it, and make it your new weekday favorite.