Mexi-Chicken Stir Fry - Kings Cookery

Serves

Prep time:

0:45

Cooking time:

0:10

Total time:

0:45

Ingredients

1 pound chicken breast halves, boned and skinned

2 tablespoons Mexican-seasoned chili powder

2 teaspoons cornstarch

1/2 cup chicken broth

2 tablespoons olive oil, divided

1 cup frozen whole kernel corn, thawed

2 media tomatoes, seeded and diced

1 cup canned black beans, drained

1/4 teaspoon salt

Directions

CUT chicken into thin strips; TOSS with chili powder, coating well; let STAND ten minutes.

COMBINE cornstarch and chicken broth; SET aside.

POUR one tablespoon oil into non-stick skillet (or wok) coating surface well; PREHEAT to 350 F.

ADD corn and tomato; STIR-FRY for two minutes; REMOVE and SET aside.

ADD remaining tablespoon of oil; allow to REHEAT; ADD chicken strips; STIR-FRY until chicken is cooked, about three to four minutes.

RETURN corn and tomato mixture to skillet; ADD broth, beans and salt.

REDUCE heat to 300 F; COOK, STIRRING constantly, until thickened.

Serve with homemade, hot buneulos as an added Mexican treat.

From Southern Living '92 Annual, pg 126

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 423 Calories; 21g Fat (45.6% calories from fat); 36g Protein; 21g Carbohydrate; 5g Dietary Fiber; 93mg Cholesterol; 527mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.