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Chicken fajita stir-fry

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Travel to Mexico with this quick and easy Chicken fajita stir-fry recipe, a healthy and wholesome twist on traditional fajitas.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes

Ingredients

  • 2 tbs olive oil
  • 3 Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
  • 1 red onion, cut into wedges
  • 1 red capsicum, seeded, thinly sliced
  • 175g pkt Coles Mini Vine Capsicums*, halved, seeded
  • 125g pkt baby corn, halved lengthways
  • 1 corn cob, husk and silk removed, cut into 2cm-thick slices
  • 40g pkt fajita spice mix
  • 225g pkt smoky chipotle fajita cooking sauce
  • 200ml jar mild taco sauce
  • 400g can black beans, rinsed, drained
  • 1 avocado, stoned, peeled, thinly sliced
  • Tortilla chips or corn chips, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat half the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in batches, for 2 mins or until golden brown and cooked through. Transfer to a heatproof bowl.
  2. Step 2

    Heat remaining oil in the wok or pan. Add onion, combined capsicum, baby corn and sliced corn. Stir-fry for 2 mins or until just tender. Return chicken to the wok or pan with fajita spice mix. Stir-fry for 2 mins or until aromatic.
  3. Step 3

    Add the chipotle sauce and taco sauce to the wok or pan and stir-fry for 2 mins or until the sauce boils and thickens slightly. Add the black beans. Stir-fry for 1 min or until heated through. Remove from heat.
  4. Step 4

    Serve with avocado and tortilla chips or corn chips.

    Chicken fajita stir-fry

    Chicken fajita stir-fry
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes
    Ingredients
    • 2 tbs olive oil
    • 3 Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
    • 1 red onion, cut into wedges
    • 1 red capsicum, seeded, thinly sliced
    • 175g pkt Coles Mini Vine Capsicums*, halved, seeded
    • 125g pkt baby corn, halved lengthways
    • 1 corn cob, husk and silk removed, cut into 2cm-thick slices
    • 40g pkt fajita spice mix
    • 225g pkt smoky chipotle fajita cooking sauce
    • 200ml jar mild taco sauce
    • 400g can black beans, rinsed, drained
    • 1 avocado, stoned, peeled, thinly sliced
    • Tortilla chips or corn chips, to serve
      Description

      Travel to Mexico with this quick and easy Chicken fajita stir-fry recipe, a healthy and wholesome twist on traditional fajitas.

      Method
      1. Step 1

        Heat half the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in batches, for 2 mins or until golden brown and cooked through. Transfer to a heatproof bowl.
      2. Step 2

        Heat remaining oil in the wok or pan. Add onion, combined capsicum, baby corn and sliced corn. Stir-fry for 2 mins or until just tender. Return chicken to the wok or pan with fajita spice mix. Stir-fry for 2 mins or until aromatic.
      3. Step 3

        Add the chipotle sauce and taco sauce to the wok or pan and stir-fry for 2 mins or until the sauce boils and thickens slightly. Add the black beans. Stir-fry for 1 min or until heated through. Remove from heat.
      4. Step 4

        Serve with avocado and tortilla chips or corn chips.