Mexican Stir Fry - cooking recipe

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

Preparation

Cut chicken into thin strips; toss with chili powder, coating well. Marinate for 10 minutes.
Combine cornstarch and chicken broth. Set aside.
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.
Pour remaining 1 tbsp oil into skillet. Add corn, tomato, garlic, and green onions. Stir fry for 2 minutes.
Return reserved chicken to the skillet. Add broth mixture, beans, and salt. Cook, stirring constantly, until thickened.
Enjoy!