2 tablespoons lime juice
2 teaspoons chili powder
1 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 small zucchini
1 small yellow summer squash
2 tablespoons vegetable oil
1/3 cup medium Old El Paso® Picante Sauce sauce
2 tablespoons chopped fresh cilantro

1) 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.

2) Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.

3) 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.