New Recipe

So I got on line and was looking around for a new recipe to try for dinner. So I found this one that looked really good and so we tried it. It was called the Southwestern Chicken Stir-Fry and it was so good. Dad, mom and I all went back for seconds and Rhett really liked it but he got full from his first plate. I had to double the the recipe to feed all of us but it still turned out great.

I just thought I would share it with you all so you can maybe give it a try and see what you think.


Southwestern Chicken Stir-Fry
A spicy marinade gives this veggie-packed stir-fry the flavors of the southwest.

Prep Time: 5 min
Total Time: 29 min
Makes: 4 servings (about 1 cup each)


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 Old El Paso Picante Sauce Sauce
2 tablespoons chopped fresh cilantro


1. 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.

2. Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.

3. 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 Infomation:
1 Serving: calories 220 (Calories from fat 100); Total Fat 11 g (Saturated Fat 2 g); Cholesterol 70 mg; Sodium 180 mg; Total Carbohydrate 6 g (Dietary Fiber 2 g); Protein 26g Percent Daily Value*; Vitamin A 22 %; Vitamin *Percent Daily Values are based on a 2,000 calorie diet.