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Southwestern Chicken Stir-Fry

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By Betty Crocker Kitchens
Updated Aug 15, 2023
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A spicy marinade gives this veggie-packed stir-fry the flavors of the Southwest.

Southwestern Chicken Stir-Fry

  • Prep Time 5 min
  • Total 29 min
  • Servings 4
  • Ingredients 8
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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 summer squash
  • 2 tablespoons vegetable oil
  • 1/3 cup medium picante sauce
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Step 
    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.
  • Step 
    2
    Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
  • Step 
    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.

Nutrition

220 Calories
11 g Total Fat
26 g Protein
6 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
100
Total Fat
11 g
Saturated Fat
2 g
Cholesterol
70 mg
Sodium
180 mg
Potassium
440 mg
Total Carbohydrate
6 g
Dietary Fiber
2 g
Protein
26 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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