Mexican Chicken Stir-fry

Dinner tonight was a quick and easy one pan old school Weight Watchers recipe I have adapted to our tastes, that JT and I both really enjoy.  I don't have the point value for you guys, but its just a good hearty meal, that fills you up and it reheats well for lunch the next day. 

2 T. Olive Oil

1 chopped onion

4 garlic cloves, minced

1 diced green bell pepper

1 diced red bell pepper

1 small can of canned diced green chili peppers

1 can of tomato sauce

2 packets of instant chicken broth, you should find this with the stock, I use the Herb-Ox Sodium free kind.

2 T. chili powder, we like things spicier, I was trying to actually measure tonight for this post and I would have personally added more.

1 t. cumin

2 cans of kidney beans, the recipe calls for one but we love beans so I put in 2. 

1 lb. of boneless chicken breasts, diced

White or Brown Rice to serve the chicken and beans on

Cheddar Cheese for topping.

*Make sure you start cooking your rice first since this is a fairly quick recipe.

In wok or very large skillet heat oil, add onion and garlic, saute for 3 minutes.  Add bell and chili peppers and saute until vegetables are tender-crisp, about 2 minutes.  Stir in tomato sauce, broth, chili powder, cumin and bring to boil.  Reduce heat to low and cook for about 5 minutes to blend flavors, add beans and chicken cook until the chicken is done.  Serve over rice and sprinkle with cheese.