Southwestern Chicken Stir-Fry Recipe

  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 pound skinless, boneless chicken breast halves – cut into 1/2 inch strips
  • 1 small zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 2 tablespoons vegetable oil
  • 1/3 cup picante 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.