Pollo / Chicken

Southwestern Chicken Stir-Fry

2 tbsp lime juice 
2 tsp chili powder 
1 lb skinless boneless 
chicken breast, cut in strips 
2 tbsp vegetable oil 
1  zucchini, thinly sliced 
1  yellow summer squash, thinly sliced 
1/3 cup picante sauce or salsa 
2 tbsp chopped fresh cilantro 

Mix lime juice and chili powder 
in medium glass or plastic bowl. 
Stir in chicken until well coated. 
Cover and refrigerate 1 hour.
Heat wok or 12-inch skillet 
over high heat. 
Add 1 tablespoon of the oil, 
rotate wok to coat sides. 
Add chicken and marinade, 
then stir-fry 5 to 6 minutes 
or until chicken is 
no longer pink in center.
Remove chicken from wok.
Add remaining 1 tablespoon 
of oil to wok, and rotate wok 
to coat sides. 
Add zucchini and yellow squash, 
then stir-fry about 4 minutes 
or until vegetables are crisp-tender.
Stir in chicken, 
picante sauce and cilantro. 
Garnish with fresh slices of lime 
and sprigs of cilantro for an 
authentic southwestern flavor. 

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