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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is super quick and really looks great! Great for a quick weekday meal. If you can't find Mexican seasoned Chili Powder, add some Sazon. I really love Mexican food! This is a beautiful meal! Serve with a guacamole salad and your set! Ingredients:
1 lb skinless chicken breast half |
2 tablespoons chili powder, mexican seasoned |
2 teaspoons cornstarch |
1/2 cup chicken broth |
2 tablespoons olive oil, divided |
1 cup frozen whole kernel corn, thawed |
2 medium tomatoes, seeded and diced |
1 cup canned black beans, drained |
1/4 teaspoon salt |
1 garlic clove, minced |
1/4 cup green onion, sliced |
cilantro, to taste |
Directions:
1. Cut chicken into thin strips; toss with chili powder, coating well. Marinate for 10 minutes.
2. Combine cornstarch and chicken broth. Set aside.
3. 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.
4. Pour remaining 1 tbsp oil into skillet. Add corn, tomato, garlic, and green onions. Stir fry for 2 minutes.
5. Return reserved chicken to the skillet. Add broth mixture, beans, and salt. Cook, stirring constantly, until thickened.
6. Enjoy!
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