Texas Stir-Fry - cooking recipe

Ingredients

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

Preparation

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