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
  • Servings 4

Ingredients

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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
100 ),
% Daily Value
Total Fat
11 g
11 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
70 mg
70 %;
Sodium
180 mg
180 %;
Total Carbohydrate
6 g
6 %
(Dietary Fiber
2 g
2 %
),
Protein
26 g
26 %
;
% 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.