Some nights, the day just drags, and hunger sneaks up on you faster than you can plan. That was me last Tuesday—rushing home after a long day, the clock ticking closer to dinner time. I remembered this Mexican Chicken Stir-Fry recipe and decided to give it a whirl. The sizzle of chicken hitting the hot skillet was instantly comforting. As the bell peppers softened, their vibrant reds, yellows, and greens filled the kitchen like a fiesta on a plate. The aroma of cumin, chili powder, and garlic teased my senses, promising warmth and zest in every bite. By the time I added fresh cilantro and a squeeze of lime, the whole kitchen smelled like a tiny Mexican street market. Sitting down to eat, I felt like I’d created something special, even on a rushed weeknight.

Bright, colorful vegetables that bring freshness and crunch in every bite
Tender chicken infused with smoky, zesty spices for a flavor punch
Quick to prepare—ready in just 30 minutes, perfect for busy nights
Light and healthy without sacrificing satisfying meaty goodness
Versatile enough to pair with tortillas, rice, or enjoy on its own

If you’re worried about juggling cooking and a busy schedule, this stir-fry proves you don’t need to compromise on taste or freshness when time is short.

Mexican Chicken Stir-Fry

Print Recipe

A vibrant and flavorful Mexican Chicken Stir-Fry featuring tender chicken breast, colorful bell peppers, and a zesty blend of spices. Perfect for a quick and healthy weeknight dinner.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

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 onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup fresh cilantro, chopped
1 lime, juiced

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Instructions

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 cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly 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 along with the sliced onion. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Add the minced garlic to the vegetables and cook for an additional 30 seconds until fragrant.
Return the cooked chicken to the skillet with the vegetables.
Sprinkle the ground cumin, chili powder, smoked paprika, black pepper, and salt over the chicken and vegetables. Stir well to evenly coat everything with the spices.
Cook for another 2-3 minutes, stirring frequently, to allow the flavors to meld.
Remove the skillet from heat and stir in the chopped cilantro and lime juice.
Serve the Mexican Chicken Stir-Fry hot, optionally with warm tortillas or over rice.

FAQ

Can I make this recipe ahead? Yes, you can prep the chicken and chop the veggies in advance, then cook it quickly when ready. Leftovers keep well for up to 3 days in the fridge.

Can I swap the chicken for another protein? Absolutely! Shrimp or firm tofu would work nicely with the same spices and veggies.

Is this recipe spicy? It has a gentle kick from the chili powder, but nothing overwhelming. You can adjust the spice level to your liking by adding more or less.

What should I serve this with? Warm tortillas or steamed rice complement the dish beautifully, soaking up all the delicious juices.

When the day is long and your appetite calls for something lively and quick, reach for this Mexican Chicken Stir-Fry. It’s a simple way to bring a splash of flavor to your evening routine. Give it a try and see how quickly it becomes a go-to in your weeknight meal rotation.