Southwestern 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:

• Make marinade---------------.
• Mix fajita mix, oil and water.
• Add chicken to marinade.
• Let stand for 15 minutes.
• Spray a large skillet with non stick cooking spray and heat on medium heat.
• Add green pepper, zuchini, and onion.
• Sautee until crisp tender.
• Set vegetables aside.
• Drain chicken and discard marinade.
• Cook chicken in skillet for@ 4-5 minutes.
• Add vegetables to skillet, and add salsa and chili powder and stir together.
• Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
• Microwave tortillas for 30 seconds to heat.
• Cover them prior to microwaving.
• Serve mixture on warm tortillas and top with cheese.

Steps:

• Combine sherry, cornstarch, cumin, garlic and salt in medium bowl; add pork slices and stir to coat.
• Heat oil over medium-high heat in heavy skillet.
• Add pork mixture and stir-fry about 3-4 minutes.
• Add remaining ingredients, cover and simmer for 3-4 minutes.
• Serve hot with green chile salsa, if desired.

Steps:

• In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
• Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.