Thursday, July 19, 2007

Southwest Stir-Fry

Easy and delicious! From my friend, Teresa, in Arkansas. I love that it has so many veggies!

Southwest Stir-Fry

1 envelope fajita seasoning mix (Lawry's is my fave)
1/2 cup water
2 Tbsp. cooking oil
1 lb. boneless, skinless chicken breasts, cut in 1-inch pieces
1/2 small onion, cut into thin wedges
1 yellow, red, or green pepper, cut into strips
1 small zucchini, bias sliced
1 cup salsa
1 tsp. chili powder
1/2 cup frozen whole kernel corn
1/2 cup black beans, rinsed and drained
shredded cheese
non-stick cooking spray

Marinade: In medium mixing bowl, combine fajita mix, water, and oil. Add chicken, stir to coat, and let stand at room temperature for about 15 minutes.

Spray large skillet with cooking spray. Add pepper, zucchini, and onion. Stir-fry for 2-3 minutes or until crisp-tender. Remove from heat.

Drain chicken, discard marinade. Add chicken to skillet (can add more oil if necessary). Saute until no longer pink. Return veggies to skillet. Add salsa, chili powder, corn and black beans. Cook until heated through.

Serve with warm tortillas and shredded cheese.

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