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Southwest Chicken and Veggie Stir-Fry PDF Print E-mail
(1 vote, average 4.00 out of 5)
Sunday, 15 August 2010 00:00

Printable Recipe

1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic salt
2 tablespoons lime juice
1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
2 small zucchini, thinly sliced
2 small yellow squash, thinly sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
½ cup salsa - homemade or purchased
2 tablespoons chopped fresh cilantro

Combine chili powder, cumin, garlic salt and lime juice in a medium bowl.  Add chicken strips and stir until well coated.
Heat olive oil in large skillet or wok over high heat.  Add chicken and marinate to pan.  Stir-fry 5-6 minutes or until chicken is no longer pink in center.  Remove chicken from pan. and set aside.  Leave juices in pan.
Add squashes, red pepper and onion to pan.  Stir-fry about 4 minutes or until veggies are crisp tender.  Add chicken back into the pan.  Stir in salsa. 
Transfer to a serving dish and top with cilantro.

Based on a recipe from Betty Crocker.

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