I love stirfrys for dinner.  They are so quick, easy, and they incorporate a lot of healthy vegetables without looking overtly healthy.  Plus, if John (my favorite sous chef) chops everything up before I get home, we can have dinner on the table in literally 15 minutes.  But, you can’t really have stirfry three times a week without it getting just a tad boring. 

Just when I thought John was going to go up in arms over yet ANOTHER stir fry dish, I came up with a new and exciting variation!  We had red onion, peppers, and corn which I was trying to tie into an enchilada dish.  But, I was just too lazy to make enchiladas.  More importantly, we didn’t have any tortillas.

Missing ingredients - Always a problem!  So, I whipped it into a Mexican stir fry instead.  I couldn't believe how fast dinner went from disaster to delicious!  Honestly, within 30 minutes, we were sitting down with a glass of wine (or two) eating a dish that John literally could not stop eating.  The best thing of all, is you can throw in whatever vegetables strike your fancy.  It’s quick, easy, the perfect weeknight dinner especially now that we’re frequently eating in the dark!

Mexican Chicken Stir Fry
Serves:  2
2 small corn on the cob
1 red onion, sliced thin
1 green pepper, sliced thin
1 red pepper, sliced thin
1 tablespoon olive oil
1 chicken breast, cubed
1 tablespoon cumin*
1/2 tablespoon paprika
1/2 tablespoon chili powder
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup brown rice (already prepared / leftovers) 

Cut the kernels off the cob.  Combine with onion, and peppers.  Set aside.  In a large skillet or wok, add olive oil and heat over medium-high heat.  Add the chicken and cook until lightly golden brown.  Add corn mixture. 

*Substitute the spices for a taco seasoning packet for an even easier dinnertime meal!