Southwestern Chicken Stir-Fry

A spicy marinade gives this veggie-packed stir-fry the flavours of the Southwest. ...MORE + LESS -

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

Hide Images

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.

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.
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.