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
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
-
Step1Mix 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.
-
Step2Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
-
Step3Add 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;Tips from the Betty Crocker Kitchens
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