Chicken Corn Saute
|Chili powder||1 Tablespoon|
|Boneless skinless chicken breast halves||4 , cut into bite size pieces|
|Vegetable oil||2 Tablespoon, divided (Use Crisco)|
|Chopped onion||1 Cup (16 tbs)|
|Green bell peppers||2 Medium, cut into strips|
|Red bell pepper||1 Medium, cut into strips|
|Frozen whole kernel corn||10 Ounce, thawed (1 Package)|
|Hot pepper sauce||1 Tablespoon|
Combine chili powder and salt in shallow dish.
Turn to coat.
Heat one tablespoon Crisco® Oil in large skillet on medium-high heat.
Cook and stir until no longer pink in center.
Remove to serving dish.
Heat remaining one tablespoon Crisco® Oil in skillet.
Cook and stir 2 minutes or until tender.
Add bell peppers.
Cook and stir 3 to 4 minutes or until crisp-tender.
Heat thoroughly, stirring occasionally.
Return chicken to skillet to reheat.
Season with hot pepper sauce