Southwestern Chicken Stir-Fry

• 1 (1 1/2 ounce) envelope fajita seasoning mix
• 1/2 cup water
• 2 tablespoons cooking oil
• 12 ounces boneless skinless chicken breast halves, cut into 1 inch pieces
• nonstick cooking spray
• 1 medium yellow sweet peppers or 1 medium green sweet pepper, cut into squares
• 1 small zucchini, bias sliced
• 1/2 small onion, cut into thin wedges
• 2/3 cup salsa
• 1 teaspoon chili powder
• 1/2 cup frozen whole kernel corn
• 1/2 cup cooked black beans or 1/2 cup canned black beans, rinsed and drained
• 8 8-inch flour tortillas (optional)
• 1/2 cup shredded low-fat monterey jack and colby cheese (optional)

1. For marinade, combine the fajita mix, water, and oil in a medium mixing bowl.
2. Add chicken to marinade; stir to coat.
3. Let stand at room temperature for 15 minutes.
4. Spray a wok or large skillet with nonstick cooking spray.
5. Preheat over medium heat.
6. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender.
7. Remove from wok.
8. Drain chicken; discard marinade.
9. Add chicken to wok.
10. (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink.
11. Return vegetables to wok.
12. Stir together salsa and chili powder.
13. Add salsa mixture, corn, and beans to wok.
14. Cook and stir for 1 to 2 minutes more or until heated through.
15. If desired, serve with warm tortillas and cheese.
16. To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds.

fajita seasoning mix, water, cooking oil, chicken, nonstick cooking spray, yellow sweet peppers, zucchini, onion, salsa, chili powder, kernel corn, black beans, flour tortillas, colby cheese

Taken from www.food.com/recipe/southwestern-chicken-stir-fry-40932 (may not work)