Southwestern Chicken Stir-Fry

Ingredients:

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

Instructions:

• Mix lime juice and chili powder in resealable bag; stir in chicken.  Refrigerate at least 15 minutes.
• Cut zucchini and yellow squash into thin slices.
• Heat 1 TBS vegetable oil in wok over high heat.  Add chicken and marinade.  Stir fry until chicken is no longer pink in center.  Remove from wok.
• Add remaining tablespoon of oil to the wok.  Add zucchini and yellow squash.  Stir fry until vegetables are crisp-tender.  
• Add chicken, picante sauce and cilantro to the wok.  Cook and stir until heated through.