Southwest Chicken Dish

from Betty Crocker's Good and Easy Cookbook

2 tbsp lime juice
2 tsp chili powder
1 lb skinless boneless chicken breast halves, cut into 1/2-inch strips
2 tbsp vegetable oil
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
1/3 c picante sauce or salsa
2 tbsp chopped fresh cilantro

1.  Mix lime juice and chili powder in medium glass or plastic bowl.  Stir in chicken until well coated.  Cover and refrigerate 1 hour.

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

3.  Add chicken and marinade; stir-fry 5-6 minutes or until chicken is no longer pink in center.  Remove chicken from wok.

4.  Add remaining 1 tbsp oil to wok; rotate wok to coat.  Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender.  Stir in chicken, picante sauce and cilantro.

I served this over rice, but my husband thought it didn't have enough sauce to go with rice.  Some of our boys put the chicken and veggies in tortillas.  I think that works better.  It does have a great flavor and I love zucchini and yellow squash.

If you put this in corn tortillas (instead of flour) you'll have a gluten free meal for those who need/want it.

With tortillas:  4 stars