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Southwestern Chicken Stir-Fry

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Southwestern Chicken Stir-Fry
  • Prep 5 min
  • Total 29 min
  • Servings 4
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A spicy marinade gives this veggie-packed stir-fry the flavours of the Southwest.
May 11, 2017

Ingredients

  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 lb (500 g) 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 picante sauce
  • 2 tablespoons chopped fresh cilantro

Steps

  • 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 centre. 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

  • Tip 1
    Did You Know: Marinating--even for as little as 15 minutes--adds flavour and makes for juicier chicken. The acid in the marinade helps break down chicken's tough muscle fibers.
  • Tip 2
    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

220 Calories, 11g Total Fat, 26g Protein, 6g Total Carbs

Nutrition Facts

Serving Size: 4 servings (about 1 cup each)
Calories
220
Total Fat
11g
Saturated Fat
2g
Cholesterol
70mg
Sodium
180mg
Total Carbs
6g
Dietary Fiber
2g
Protein
26g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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