For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Rinse chicken; add to marinade. Stir to coat. Let stand at room temperature for 15 minutes. Spray a wok or large skillet with coating. Preheat over medium heat. Add pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or till crisp-tender. Remove from wok. Drain chicken; discard marinade. Add chicken to wok. (If necessary, add 1 tablespoon cooking oil during cooking.) Stir-fry for 4 to 5 minutes or till no pink remains. 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 more or till heated through. If desired, serve with warm tortillas and cheese. (To heat, wrap tortillas in microwave-safe paper towels; micro-cook on high power for 30 seconds.) Recipe By : Rosie.Baker@state.or.us From: "Jim Sposato" Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip