Southwestern Chicken Stir-Fry - cooking recipe

Ingredients

1 (1 1/2 ounce) envelope fajita seasoning mix
1/2 cup water
2 tablespoons cooking oil
12 ounces boneless skinless chicken breast halves, cut into 1 inch pieces
nonstick cooking spray
1 medium yellow sweet peppers or 1 medium green sweet pepper, cut into squares
1 small zucchini, bias sliced
1/2 small onion, cut into thin wedges
2/3 cup salsa
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1/2 cup cooked black beans or 1/2 cup canned black beans, rinsed and drained
8 8-inch flour tortillas (optional)
1/2 cup shredded low-fat monterey jack and colby cheese (optional)

Preparation

For marinade, combine the fajita mix, water, and oil in a medium mixing bowl.
Add chicken to marinade; stir to coat.
Let stand at room temperature for 15 minutes.
Spray a wok or large skillet with nonstick cooking spray.
Preheat over medium heat.
Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender.
Remove from wok.
Drain chicken; discard marinade.
Add chicken to wok.
(Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink.
Return vegetables to wok.
Stir together salsa and chili powder.
Add salsa mixture, corn, and beans to wok.
Cook and stir for 1 to 2 minutes more or until heated through.
If desired, serve with warm tortillas and cheese.
To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds.