• 3 lb boneless skinless chicken breast half, cut into 2 1/2 x 1/2 inch strips
  • 3 ¾ teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 3 teaspoon vegetable oil
  • 3 ¾ cups Sweet Pepper Strips, (Gielow Mfg # SB792)
  • 3 cup thinly sliced onion, separated into rings
  • 3 cup frozen whole kernel corn
  • 2 ¼  cup thick & chunky salsa


Coat a large nonstick frypan with cooking spray, and place over high heat until hot.
Add chicken, stir fry 6 minutes.
Stir in chili powder and cumin.
Remove chicken from frypan, set aside.
Add oil to frypan, and heat over medium high heat.
Add Sweet Pepper Strips, (Gielow Mfg # SB792) and onion, stir fry 6 minutes.
Return chicken to frypan and stir in corn and salsa.
Stir fry 5 minutes more or until thoroughly heated (Alternately, thinly sliced into strips, turkey, beef or pork may be used).

Serves: 12