Southwestern Chicken Stir-Fry

Ingredients

• 1- to 1-1/2  ounce envelope fajita seasoning mix
• 1/2  cup water
• 2  tablespoons cooking oil
• 12  ounce skinless, boneless chicken breast halves, cut into 1-inch pieces
•   Cooking oil spray
• 1  medium yellow or green sweet pepper, cut into squares
• 1  small zucchini, sliced on the bias
• 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 or canned black beans, rinsed and drained
• 8  8-inch flour tortillas (optional)
• 6  cup mixed greens (optional)
• 1/2  cup shredded reduced-fat Co-Jack cheese (optional)

Directions

Combine fajita mix, water, and oil in a medium mixing bowl. Add chicken to marinade; stir to coat. Let stand at room temperature for 15 minutes.

Preheat a large wok coated with cooking spray over medium heat. Add peppers, zucchini and onion; cook for 2 to 3 minutes, or until crisp-tender. Set aside.

Drain chicken; discard marinade. Add chicken to wok. (Add additional cooking oil if necessary to prevent sticking.) Cook and stir for 4 to 5 minutes, or until no longer pink. 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.