Southwestern Chicken Stir-Fry

  • Prep Time 5 min
  • Total Time 29 min
  • Servings 4

Ingredients

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

Directions

  • 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.

Notes










Tips

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

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.