RCI-MT.004.0378.001
Fast Chicken Fiesta II
Makes 6 servings
Prep35 min
Cook50 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- boned and skinned chicken strips1½ pounds
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- ¾ cup
- ¾ cup
- 1 tablespoon
- 3 cups
- bulk hot pork or turkey sausage½ poundcrumbled, cooked, and drained
- x 12-ounce can whole kernel corn with pepper1 unitdrained
- 1 tablespoon
Method
1
Season the boned and skinned chicken strips with ground paprika, salt, and ground black pepper.
2 minutes
2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
1 minutes
3
Add the seasoned chicken strips to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
6 minutes
4
Stir in the sliced green onions and sliced celery, cooking for 2 minutes until slightly softened.
2 minutes
5
Add the cooked rice, crumbled and drained cooked sausage, and drained whole kernel corn with pepper to the skillet.
1 minutes
6
Toss everything together over medium heat for 3-4 minutes until the mixture is heated through and well combined.
3 minutes
7
Drizzle the lemon juice over the fiesta mixture and stir to distribute evenly.
1 minutes
8
Serve immediately while hot.