Chicken with Bell Pepper & Hominy Stir-Fry

Chicken with Bell Pepper & Hominy Stir-Fry

1 Review
From: EatingWell Magazine, January/February 2017

Hominy is made by soaking dried corn kernels in lime to remove the tough hull and germ. The result looks like puffed-up corn, perhaps most notably enjoyed in the Mexican soup posole. In this healthy chicken stir-fry recipe, the hominy is added along with the vegetables to make a hearty dinner. Look for hominy in cans in the Latin section of large supermarkets. You'll need one 29-ounce can or two 15-ounce cans to get 2 cups. Toss leftovers into soup or salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons canola oil
  • 1¼ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
  • 3 teaspoons ground cumin, divided
  • ½ teaspoon kosher salt, divided
  • ½ cup finely chopped fresh cilantro
  • 2 medium red bell peppers, chopped
  • 2 cups sliced carrots
  • 1½ cups chopped red onion
  • 3 tablespoons water
  • 2 cups rinsed canned hominy
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles
  • 2 tablespoons lime juice
  • 1 firm ripe avocado, diced

Preparation

  • Prep

  • Ready In

  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sprinkle with 1 teaspoon cumin and ¼ teaspoon salt. Cook, stirring occasionally, until the chicken is just cooked through, 5 to 7 minutes. Transfer to a bowl and toss with cilantro. Cover to keep warm.
  2. Add bell peppers, carrots, onion, water and the remaining ¼ teaspoon salt to the pan. Cook, stirring often, until the vegetables are crisp-tender, about 5 minutes. Stir in hominy, garlic and the remaining 2 teaspoons cumin; cook, stirring, for 1 minute. Stir in green chiles and lime juice and cook for 1 minute more.
  3. Serve the chicken over the hominy mixture, topped with avocado.

Nutrition information

  • Serving size: ¾ cup chicken & 1½ cups stir-fry each
  • Per serving: 415 calories; 15 g fat(2 g sat); 10 g fiber; 34 g carbohydrates; 37 g protein; 123 mcg folate; 103 mg cholesterol; 10 g sugars; 0 g added sugars; 12,846 IU vitamin A; 102 mg vitamin C; 86 mg calcium; 3 mg iron; 485 mg sodium; 1,200 mg potassium
  • Nutrition Bonus: Vitamin A (257% daily value), Vitamin C (170% dv), Folate (31% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 3 vegetable, 4½ lean meat, 2 fat

Reviews 1

February 17, 2017
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By: Mitch B
You will need a very large skillet to fit all of the vegetables in this recipe. Used thinly sliced chicken instead of cubes and the recipe could use additional salt.