Recipe - Southwest Stir-Fry

1 Env fajita seasoning mix
(1 to 1.5oz.)
One half cup Water
2 tablespoon Cooking oil
12 ounce Skinless, boneless chicken
Breast halves in 1"
Pieces
Nonstick spray coating
1 md Yellow/green pepper in
Squares
1 small Zucchini bias cut or sliced up
One half small Onion in thin wedges
2/3 cup Salsa
1 teaspoon Chili powder
One half cup Frozen whole kernel corn
One half cup Cooked/canned black beans
Rinsed/drained
8 8"
(optional)
One half cup Shredded reducedfat Cojack
Cheese (optional)
Flour tortillas

For marinade, in a medium mixing bowl combine fajita mix, water, and oil.
Rinse chicken; add to marinade. Stir to coat. Let stand at room
temperature for 15 minutes. Spray a wok or large skillet with coating.
Preheat over medium heat. Add pepper, zucchini, and onion; stirfry for 2
to 3 minutes or till crisptender. Remove from wok. Drain chicken; discard
marinade. Add chicken to wok. (If necessary, add 1 tablespoon cooking oil
during cooking.) Stirfry for 4 to 5 minutes or till no pink remains.
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
till heated through. If desired, serve with warm tortillas and cheese. (To
heat, wrap tortillas in microwavesafe paper towels; microcook on high
power for 30 seconds.)

Recipe By : Rosie.Baker@state.or.us

From: "Jim Sposato" Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip