Mexican Stir Fry

Mexican Stir Fry has long been a Gallagher Family favorite. You'll only need two pans: one for the stir-fry and one to prepare the rice. Adapted from Grandma Helen. I often double the recipe and divide the leftovers into single-serving containers.

Costco is the best place to buy rotisserie chicken, but you can get it at any grocery store. Be sure to make sure it's gluten-free. Not all varieties or preparations are gluten-free for rotisserie chicken. Alternatively, you can poach chicken breasts (with bone or boneless). After poaching, de-bone, then shred or cut into bite size pieces.

​Servings	Prep Time	Cook Time	Total Time
​4	10	20	30

Ingredients

• 2 tablespoons EVOO

• 2 tablespoons garlic powder

• 6 oz. tomato paste

• 1 rotisserie chicken, deboned & shredded or cut in small bite size pieces

• 1 onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 2 cans GF chicken broth

• 1 teaspoon chili powder

• 1 can kidney beans, drained

• 2 cups white long grain rice, prepare as directed

Directions

1. Cut steak into thin strips. Sprinkle with paprika and let stand for a few minutes.
   

2. In a pot, prepare rice as directed. I usually don't start heating the rice until I'm ready to brown the beef.
   

3. In separate pan, brown steak in the butter.
   

4. Add garlic powder and GF beef broth, stir. Cover and simmer 20 minutes. Keep heat at a simmer, not a boil.
   

5. Stir in green onions and bell pepper strips. Cover and simmer 10 more minutes.
   

6. While simmering and covered, blend cornstarch, GF soy sauce and water in a separate container. (I usually use a large measuring cup for this and a small whisk). Stir mixture into meat, cover, and simmer another 5 minutes until thickened.
   

7. Add tomatoes and stir gently. Serve over rice.
   

Notes

• You'll need a non-stick sauteuse pan with a lid. For doubling the recipe, I use a large, 7-quart Calphalon sauteuse pan, but an 5-quart non-stick chef pan will work fine for the default recipe (4 servings).

• The recipe calls for 1 red bell pepper and 1 green bell pepper, but you can use whatever mix you like. Green are the least expensive. I like a mix.