Texas Stir-Fry

• 2 tablespoons oil
• 2 boneless skinless chicken breasts, cut in 1 inch cubes
• 1 -2 tablespoon chili powder, to taste
• 1 bunch green onion, cut into 1 inch pieces
• 1 clove garlic, minced
• 1 (16 ounce) can black beans, drained and rinsed
• 1 pint cherry tomatoes or 1 pint grape tomatoes, cut in half
• 1 cup whole kernel corn, drained
• 1/4 teaspoon salt
• 3 cups cooked texmati rice or 3 cups cooked basmati rice

1. Heat oil in large skillet or wok.
2. Stir-fry chicken with chili powder until lightly browned.
3. Remove with slotted spoon; set aside and keep warm.
4. Add onions and garlic to drippings, stir-fry 30 seconds.
5. Add remaining ingredients (except rice) and stir-fry until completely heated.
6. Add chicken and cook until heated through.
7. Serve over Texmati/basmati rice.

oil, chicken breasts, chili powder, green onion, clove garlic, black beans, tomatoes, whole kernel corn, salt, texmati rice

Taken from www.food.com/recipe/texas-stir-fry-103207 (may not work)