Categories: chicken, stir-fry, summer

Ingredients

• 1 1- to 1.5-ounce envelope fajita seasoning mix
• 1/2 cup water
• 2 tablespoons cooking oil
• 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
• Nonstick cooking spray
• 1 medium yellow or green sweet pepper, cut in squares
• 1 small zucchini, bias sliced
• 1/2 small onion, cut into thin wedges
• 2/3 cup salsa
• 1 teaspoon chili powder
• 1/2 frozen whole kernel corn
• 1/2 cup cooked or canned black beans, rinsed and drained
• 8 8-inch flour tortillas (optional)
• 6 cups mixed greens (optional)
• 1/2 cup shredded reduced-fat co-jack cheese (optional)
• 1/2 cup sour cream (optional)

Directions

1. 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.

2. 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.

3. 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.

4. 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.

Email to a friend | Print this recipe | Back