Source: The following recipe contributed by Marilyn Helton is from The Black Family Dinner Quilt Cookbook, Fireside (Wimmer), 1993.

A delicious saute of chili rubbed chicken and onions, peppers, and corn.

Servings

1 tbsp chili powder
0.5 tsp salt
1 lb boneless skinless chicken breasts , cut in 2 x 1/2" strips
2 tbsp vegetable oil , divided
1 cup fresh chopped onion
2 cup chopped green bell peppers , cut in 2 x 1/2-inch strips
1 medium red bell peppers , cut in 2 x 1/2-inch strips
10 oz frozen sweet corn kernels , thawed
1 pinch hot pepper sauce (optional)

1 Combine chili powder and salt in bowl. Add chicken. Toss to coat.
2 Heat 1 Tbsp of oil in large skillet on medium high heat. Add chicken strips. Stir fry until center is no longer pink. Remove to serving dish.
3 Heat remaining tablespoon of oil in skillet. Add onion. Stir fry about 2 minutes, or until softened.
4 Add green and red peppers and stir fry 3 to 4 minutes, or until crisp tender.
5 Add corn. Stir to mix and heat.
6 Return chicken to skillet to reheat.
7 Season with hot pepper sauce, if desired.