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Stir-Fry Fajita Chicken

Note: Get a grownup's help with this recipe, which requires using the oven/stove and chopping with a knife.

Prep time: 30 minutes

What you need:

  • 3 cups brown rice, cooked
  • 2 tablespoons canola oil
  • 1/2 cup diced onion
  • 1 pound of cooked chicken strips
  • 1 pound squash, diced
  • 1/2 cup red pepper, diced
  • 8 ounces frozen corn
  • 4 ounces canned diced green chili pepper
  • 4 ounces canned diced tomato (with juice)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder

Equipment and supplies:

  • Knife
  • Cutting board
  • Measuring cups/spoons
  • Skillet
  • Oven/stove

What to do:

  1. Prepare rice in advance.
  2. Add oil to skillet and heat on stovetop. Add onions to skillet and sauté until softened and translucent (you can kind of see through them).
  3. Add chicken and squash to onions.
  4. Stir-fry mixture until squash is barely tender.
  5. Add red pepper, corn, green chili, tomato, and spices.
  6. Mix and stir until well combined. Do not boil.
  7. Reduce heat and let mixture simmer 2-3 additional minutes. Don't overcook or you'll have stew, not a stir-fry!
  8. Serve each portion over ½ cup rice.

Nutritional analysis (per serving):

  • 360 calories
  • 29g protein
  • 9g fat
  • 1.5g sat. fat
  • 32g carbohydrate
  • 5g fiber
  • 65mg cholesterol
  • 210mg sodium
  • 6g sugars

Serves: 6

Serving size:1 fajita

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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