How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    mark555 ate it and said...
    You know… I have been trying to organize all of the recipes that I have collected and then I stumbled across your page and it has set me back a few months. Another great recipe.

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