This spicy chicken and vegetable stir-fry takes less than 30 minutes to make - perfect for a midweek dinner.
This was GREAT! It took a little while to do but well worth the time. I added garlic and sour cream. The sour cream is a must. It made a delicious rich sauce. Without it dish was a little dry. Thought I made enough for leftovers, -- wrong, all gone! - 18 Nov 2002 (Review from Allrecipes US | Canada)
Definitely a keeper for a busy weeknight or lazy weekend! Made a number of tweaks only because I like to have alot different flavors blending in my food: 28 ounce can fire roasted tomatoes instead of fresh chopped tomato; 3 garlic cloves minced; 3tbs chili powder instead of 1; first seasoned chicken with adobo powder; add 1 packet chicken bouillon in powder form; 1 teaspoon dried crushed oregano; 1 teaspoon ground cumin; and 1 chopped zucchini or squash. - 22 Mar 2007 (Review from Allrecipes US | Canada)
I love this recipe! It's so fast and easy, not to mention colorful and delicious! The only modifications I make are using red peppers instead of green, adding garlic, and topping it off with melted mozzarella cheese. Otherwise it's perfect. - 17 Sep 2002 (Review from Allrecipes US | Canada)