Southwestern Chicken Stir Fry - cooking recipe

Ingredients

2 Tbsp. lime juice
2 tsp. chili powder
1 lb. skinless boneless chicken breast halves, cut into 1/2 inch strips
2 Tbsp. vegetable oil
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
1/3 c. picante sauce or salsa
2 Tbsp. chopped fresh cilantro

Preparation

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 Tbsp. of the oil; rotate wok to coat sides. Add chicken and marinade; stir fry 5 to 6 minutes or until chicken is no longer pink in center. Remove chicken from wok. Add remaining 1 Tbsp. oil to wok; rotate wok to coat sides. Add zucchini and yellow squash; stir fry about 4 minutes or until vegetables are crisp tender. Stir in chicken, picante sauce and cilantro. This has 4 grams carbohydrates.