1 pound boneless skinless chicken breast halves, cut into 2 1/2
x 1/2 inch strips
1 1/4 teaspoons chili powder
1/4 teaspoon ground cumin
1 teaspoon vegetable oil
1 large green pepper, cut in strips
1 cup thinly sliced onions, separated into rings
1 cup frozen whole kernel corn
3/4 cup commercial thick & chunky salsa (you choose mild or
1/4 cup cilantro leaves
Coat a large nonstick skillet with cooking spray, and
place over high heat until hot.
Add chicken, stir fry 3 minutes. Stir in chili powder and cumin. Remove
chicken from frypan, set aside.
Add oil to skillet, and heat over medium high heat. Add green pepper strips
and onion, stir fry 3 minutes. Return chicken to frypan and stir in corn
Stir fry 2 minutes more or until thoroughly heated. Garnish with cilantro
leaves and serve with hot flour low fat tortillas.