Southwestern Chicken Stir Fry Recipes

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.

Steps:

• Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
• Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

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).

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.

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.