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ActiFry Mexican Chicken Stir Fry


Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serve: 4 people

  • 6 corn tortillas, cut in half and into 1/4 inch strips
  • 3 tablespoons extra virgin olive oil
  • 4 red bell peppers, sliced
  • 1 medium yellow onion, sliced
  • 1 pound boneless-skinless chicken thighs, julienne
  • 2 tablespoons soy sauce
  • ¼ cup Thai basil, chiffonade
  • 2 avocados, diced mixed with juice of ½ lime
  • Kosher salt and freshly ground pepper, to taste


Slice the tortillas in half, and then cut them into 1/4-inch strips. Add them to the ActiFry and coat evenly with 1 tablespoon of oil. Cook for 10 minutes until crispy and lightly browned. Check after 1-2 minutes of cooking to ensure they remain distributed in the pan, stop to breaking up any clumps with a wooden spoon. Remove them to a medium bowl, toss with salt and reserve. Add the red pepper and onion, and 1 tablespoon of oil and cook 20 minutes until softened and lightly colored. Remove to a plate and season. Add the chicken, 1T oil and cook 7-8 minutes until just cooked through. Check while cooking to ensure chicken remains distributed in the pan. Add back the pepper/onion mixture, add soy sauce and Thai basil, to heat through. Serve with crispy tortilla strips on top, and the avocado on the side.

This recipe has been added by ActiFry
on 11/27/2012

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