Best Southwestern Chicken Stir Fry Recipes

Southwestern Chicken Stir-Fry image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 29m

Yield 4

Number Of Ingredients 8

2 tablespoons lime juice
2 teaspoons chili powder
1 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 small zucchini
1 small yellow summer squash
2 tablespoons vegetable oil
1/3 cup medium picante sauce
2 tablespoons chopped fresh cilantro

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 image

Provided by Amber Dawn

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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)

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

Southwestern Chicken Stir-Fry image

Provided by Betty Crocker Kitchens

Categories Entree

Time 29m

Yield 4

Number Of Ingredients 8

2 tablespoons lime juice
2 teaspoons chili powder
1 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 small zucchini
1 small yellow summer squash
2 tablespoons vegetable oil
1/3 cup medium picante sauce
2 tablespoons chopped fresh cilantro

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