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Southwestern Chicken Stir-Fry

A spicy marinade gives this veggie-packed stir-fry the flavors of the Southwest.

Prep Time: 5 min
Total Time: 29 min
Makes: 4 servings (about 1 cup each)

(46 ratings)

Member Reviews (15)

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2	tablespoons lime juice
2	teaspoons chili powder
1	pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1	small zucchini
1	small yellow summer squash
2	tablespoons vegetable oil
1/3	cup medium Old El Paso® Picante Sauce sauce
2	tablespoons chopped fresh cilantro

Serve with...

Sweet Country Cornbread
Total Time: 35 min

MORE OPTIONS: 1 2

1.	Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
2.	Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
3.	Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.

Did You Know...

Marinating--even for as little as 15 minutes--adds flavor and makes for juicier chicken. The acid in the marinade helps break down chicken's tough muscle fibers.

Success

Make sure not to overcrowd your skillet; adding too many stir-fry ingredients at once brings down the temperature. If you have too many ingredients for your pan, cook ingredients in batches.

Nutrition Information:

1 Serving: Calories 220 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 2 g); Cholesterol 70 mg; Sodium 180 mg; Total Carbohydrate 6 g (Dietary Fiber 2 g); Protein 26 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 8 %; Calcium 4 %; Iron 8 % Exchanges: 1 Vegetable; 4 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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Southwestern Chicken Stir-Fry

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