Mexican Stir Fry

• 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

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!

chicken, chili powder, cornstarch, chicken broth, olive oil, kernel corn, tomatoes, black beans, salt, garlic, green onion, cilantro

Taken from www.food.com/recipe/mexican-stir-fry-332214 (may not work)