SOUTHWESTERN CHICKEN STIR-FRY
A spicy marinade gives this veggie-packed stir-fry the flavors of the Southwest.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 29m
Yield 4
Number Of Ingredients 8
Steps:
- Mix 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.
- Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
- Add 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 Facts : Calories 220, Carbohydrate 6 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg
SOUTHWESTERN CHICKEN STIR-FRY
This quick-to-fix stir-fry is a flavorful combination of marinated chicken, sweet pepper, and corn. Serve in warm flour tortillas (I use Wheat Tortillas.) This recipe is 4 WW points.
Provided by Amber Dawn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 232.3, Fat 8.4, SaturatedFat 1.3, Cholesterol 49.3, Sodium 327.5, Carbohydrate 16.7, Fiber 4.1, Sugar 2.3, Protein 23.7
SOUTHWEST STIR FRY
A good way to get all the food groups into one meal: Meat, vegetable, dairy, and bread! Fast, heatlthy, and tasty!
Provided by Dawn399
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Make marinade---------------.
- Mix fajita mix, oil and water.
- Add chicken to marinade.
- Let stand for 15 minutes.
- Spray a large skillet with non stick cooking spray and heat on medium heat.
- Add green pepper, zuchini, and onion.
- Sautee until crisp tender.
- Set vegetables aside.
- Drain chicken and discard marinade.
- Cook chicken in skillet for@ 4-5 minutes.
- Add vegetables to skillet, and add salsa and chili powder and stir together.
- Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
- Microwave tortillas for 30 seconds to heat.
- Cover them prior to microwaving.
- Serve mixture on warm tortillas and top with cheese.
Nutrition Facts : Calories 524.9, Fat 25, SaturatedFat 5.8, Cholesterol 63.8, Sodium 718.6, Carbohydrate 51.1, Fiber 6.7, Sugar 4.6, Protein 25.5
SOUTHWESTERN CHICKEN
Make and share this Southwestern Chicken recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large nonstick frypan with cooking spray, and place over high heat until hot.
- Add chicken, stir fry 3 minutes.
- Stir in chili powder and cumin.
- Remove chicken from frypan, set aside.
- Add oil to frypan, and heat over medium high heat.
- Add green pepper strips and onion, stir fry 3 minutes.
- Return chicken to frypan and stir in corn and salsa.
- Stir fry 2 minutes more or until thoroughly heated (Alternately, thinly sliced into strips, turkey, beef or pork may be used).
Nutrition Facts : Calories 249.7, Fat 5, SaturatedFat 1, Cholesterol 72.6, Sodium 442, Carbohydrate 25.8, Fiber 4.2, Sugar 3.9, Protein 28.2
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- 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. Or serve atop a bed of mixed greens. Makes 4 servings.
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