Southwestern Chicken Stir-Fry

 

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

• 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.