Mexican Chicken Stir Fry
(Really Quick + Easy)
turn into tacos or nachos or salad
If dinner needs to happen in 15 minutes and you refuse to sacrifice flavor — this is your move.
This Mexican Chicken Stir Fry is fast, high-protein, colorful, and wildly versatile. It’s the kind of skillet dinner that makes you feel like you planned ahead… even when you absolutely did not.
Ground chicken. Garlic. Shallots. Bell peppers. Black beans. Corn. Salsa. My signature spice blend. Finished with cilantro and cheese.
One pan. Less than 15 minutes. No gluten. No drama.
Why This Recipe Wins
- Cooks in under 15 minutes
- Naturally gluten free
- High protein without feeling heavy
- Great for meal prep
- Delicious hot or cold
- Flexible serving options
This is what I call a “grab a fork and go” dinner.
Why It Works
- Lean protein from ground chicken
- Fiber from black beans
- Color + nutrients from peppers
- Balanced spice
- Enough fat to satisfy, not overwhelm
- It’s the kind of dinner that keeps you full — not sluggish.
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How to Serve It
This is where it gets fun.
- Spoon into warm tortillas
- Serve over rice
- Toss onto mixed greens for a sala
- Scoop with tortilla chips
- Eat straight from the skillet (no judgment)
It’s adaptable. Which means you won’t get bored.
Meal Prep Gold
Double it.
- Keeps beautifully for lunches
- Delicious reheated
- Also great cold (trust me)
- Turns into a high-protein salad in seconds
- This is high protein without the gut bomb.
Balanced. Satisfying. Energizing. Future-you will be thrilled you made extra.
Pro Tip: Use a good-quality salsa. It becomes part of the sauce — so choose one you actually love.
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Mexican Chicken Stir Fry
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Gluten-Free
Description
This quick and easy Mexican Chicken Stir Fry is gluten free, high protein, and ready in under 15 minutes. Perfect for meal prep and easy weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground chicken
- 4 garlic cloves, minced
- 1 large shallot, minced
- 1 teaspoon each, smoked paprika, onion powder, cumin, chili powder and dried oregano
- 2 bell peppers (assorted colors), small diced
- 1 cup black beans (use more if you want)
- 1 cup canned unsweetened corn (use more if you want)
- 1 1/2 cups your favorite salsa
- 1 small bunch fresh cilantro, roughly chopped
- 3/4 cup cheese (I used crumbly queso)
Get Recipe Ingredients
Instructions
- Heat up a large skillet over medium high heat. Swirl the olive oil around the pan and add in the ground chicken, garlic and shallot. Using a wooden spoon or spatula, break the chicken up and spread out around the pan. Let cook for a couple of minutes before stirring and breakng it up again. Continue to do this until all the chicken is cooked (no more pink pieces).
- Turn the heat down to medium low. Sprinkle in the spice mixture and add in the diced bell peppers. Stir to combine and saute for 4-6 minutes.
- Stir in the black beans, corn, salsa, cilantro and cheese (reserve some of the cheese to garnish at the end). Heat up for 1-2 minutes and turn the heat off. Serve with more cheese, cilantro and hot sauce (if desired).
Notes
- Double or triple this recipe for an easy meal prep option to enjoy all week.
- Prep Time: 10
- Cook Time: 15
- Category: chicken, Dinner
- Method: Sautéing
- Cuisine: Mexican
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
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