Ingredients
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2 tablespoons chili powder, Mexican seasoned
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2 teaspoons cornstarch
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1/2 cup chicken broth
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2 tablespoons olive oil, divided
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1 cup frozen whole kernel corn, thawed
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2 medium tomatoes, seeded and diced
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1 cup canned black beans, drained
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1/4 teaspoon salt
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cilantro, to taste
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1 garlic clove, minced
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1/4 cup green onion, sliced
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1 lb skinless chicken breast half
Instructions
- Cut chicken into thin strips; toss with chili powder, coating well. Marinate for 10 minutes.
- Combine cornstarch and chicken broth. Set aside.
- Pour 1 tbsp oil around wok or skillet, coating sides. Heat at medium high for about 2 minutes. Add chicken, stir fry 3 to 4 minutes. Remove from skillet and set aside.
- Pour remaining 1 tbsp oil into skillet. Add corn, tomato, garlic, and green onions. Stir fry for 2 minutes.
- Return reserved chicken to the skillet. Add broth mixture, beans, and salt. Cook, stirring constantly, until thickened.
- Enjoy!