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Chicken Corn Sauté
About 6 Servings

1 Tbsp chili powder
1/2 tsp salt
4 boneless chicken breasts, cut into bite size pieces
2 Tbsp canola oil, divided
1 cup chopped onion
2 medium green bell peppers, cut into strips
1 medium red bell pepper, cut into strips
1 (10 oz) package of frozen corn, thawed
Hot pepper sauce, optional

1. Combine chili powder and salt in shallow dish. Add chicken and turn to coat.
2. Heat 1 Tbsp of oil in large skillet on medium high heat.
3. Add chicken and cook and stir until no longer pink. Remove to a serving dish.
4. Heat remaining oil in skillet and onion cooking and stirring until tender.
5. Add bell peppers and cook and stir until crisp tender.
6. Add corn and heat thoroughly stirring occasionally.
7. Return chicken to skillet to reheat. Season with hot pepper sauce.
Lisa-Union Bridge, MD

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