Friday, September 3, 2010

Margarita Chicken Stir Fry

Last night a rarity happened, hubby and I made dinner instead of getting fast food. We have had this tradition for a few months of going to Chick Fil-A every Thursday because we couldn't decide what to have for dinner.

Dinner conversations on Thursdays usually go like this:
me: What do you feel like for dinner?
him: I don't know, what do you want for dinner?
(repeat 5 times at various 5 minute intervals, staring at the pantry)
And then we usually see the clock and run up to Chick Fil-A drive thru.
BUT last night was different, we actually both ended up in the kitchen prepping and cooking dinner. Yay, 1 point for us in breaking our rut!

Here's what we had for dinner:

Margarita Chicken Stirfry
adapted from Betty Crocker
1/2 cup margarita mix ( I used a premade mix)

1/2 pound of skinless chicken breast

1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 tablespoon finely chopped cilantro
1 cup uncooked instant brown rice
1 cup water

  1. In large ziploc bag, add chicken and mix; toss to coat. Cover and refrigerate 30 minutes.
  2. Remove chicken from marinade; discard marinade. Cook chicken for 5 minutes until no pink is shown.
  3. Add green and red bell peppers and saute for 3-4 minutes. Add some margarita mix and cilantro and cook for 4 minutes until mix is cooked down.
  4. Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.


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