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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe in a book, called the 1,000.00 best chicken recipes, and I loved it, its super fast and easy to make. It also heats well the next day. Ingredients:
1 tablespoon chili powder |
1/2 teaspoon salt |
2 full size boneless chicken breasts, that have been, cut in half., and then cut into bite size pieces |
2 tablespoons crisco cooking oil, divided |
1 cup chopped onion |
2 medium green bell peppers |
1 medium red bell pepper |
1 (10 ounce) package frozen whole kernel corn |
Directions:
1. 1. Combine chili powder and salt in shallow dish, add chicken, and shake to coat, very throughly.
2. 2. Heat one tablespoon oil in large skillet on medium high heat. Add chicken, cook and stir until, no longer pink in center.
3. Remove to serving dish.
4. 3. Heat remaining one tablespoon oil in skillet. Add onion, cook and stir 2 minutes or until tender. Add bell peppers. Cook and stir 2 to 4 minutes or until crisp-tender. Add corn. Heat throughly, stirring occasionally. Return chicken to reheat and season to taste with salt and pepper.
5. 4. Great if served with plain white rice.
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