Southwestern Stir-Fry

1 1oz to 1.5oz envelope fajita seasoning mix
1/2c water
2Tbsp cooking oil
1/2Tbsp Worchestershire Sauce
12oz skinless boneless chicken breast, cut into 1-inch pieces
(or 1 pound round steak, tenderized and cut into bite sized pieces)
non-stick cooking spray
1 medium yellow or green sweet pepper, cut into bite-size squares
1 small zucchini, bias sliced
1/2 small onion, cut into thin wedges
2/3c salsa
1tsp chili powder
1/2c frozen whole kernel corn (or 1 15oz can, drained)
1/2 cup cooked or canned black beans, rinsed and drained

For marinade, combine the fajita mix, water, oil and Worchestershire sauce in a medium mixing bowl. Add chicken (or beef) to marinade; stir to coat. Let stand at room temperature for 15 minutes.

Spray a wok or large skillet with non-stick cooking spray. Preheat over medium heat. Add sweet pepper, zucchini and onion; stir-fry for 2-3 minutes or until crisp-tender. Remove from wok.

Drain meat; discard marinade. Add meat to wok. (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4-5 minutes or until no longer pink. Return veggies to wok. Stir together salsa and chili powder. Add salsa mixture, corn and beans to wok. Cook and stir for 1-2 minutes more until heated through.

Serving suggestions:
1. Serve with warm tortillas and cheese.
2. Serve atop a bed of mixed salad greens.
3. Serve atop cooked white rice. Sprinkle the top with a light dusting of cheese.