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Southwest Chicken Stir-Fry




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 1 1- to 1.5-ounce envelope fajita seasoning mix
• 1/2 cup water
• 2 tablespoons cooking oil
• 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 medium yellow or green sweet pepper, cut into squares
• 1 small zucchini, bias-sliced
• 1/2 small onion, cut into thin wedges
• 2/3 cup salsa
• 1 teaspoon chili powder
• 1/2 cup frozen whole kernel corn
• 1/2 cup cooked or canned black beans, rinsed and drained
• 8 cups flour tortillas (optional)
• 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional)


Recipe



1. For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Rinse chicken; add to marinade. Stir to coat. Let stand at room temperature for 15 minutes.


2. Spray a wok or large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.


3. Drain chicken; discard marinade. Add chicken to wok. (If necessary, add 1 tablespoon cooking oil during cooking.) Stir-fry for 4 to 5 minutes or until no pink remains. Return vegetables to wok. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.