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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Stir fry recipe with the taste of the southwest 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 squash |
2 tablespoons vegetable oil |
1/3 cup picante 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.
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