Southwestern Chicken Stir-Fry

Southwestern Chicken Stir-Fry

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

Prep Time

05

Minutes

Total Time

29

Minutes

Makes

4

servings

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.
Makes 4 servings (about 1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 1 Vegetable;
    • 4 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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