A quick and flavorful chicken stir-fry with a Southwestern twist, perfect for a weeknight dinner.
Heat a large nonstick skillet over medium-high heat and add a tablespoon of olive oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the chicken strips to the skillet and cook until browned on all sides, about 5 minutes.
Cut the chicken into even strips for uniform cooking.
Sprinkle the chili powder and cumin over the chicken and stir to coat evenly.
Toast the spices slightly in the pan to enhance their flavor.
Remove the chicken from the skillet and set aside.
Keep the chicken covered to retain its warmth.
Add the remaining olive oil to the skillet, followed by the sliced onion and green bell pepper. Stir-fry until softened, about 3 minutes.
Cut the vegetables into similar-sized pieces for even cooking.
Return the chicken to the skillet and add the corn and salsa. Stir well to combine.
Use a chunky salsa for a more robust texture.
Cook for an additional 2 minutes, ensuring everything is heated through.
Taste and adjust seasoning if necessary.
Serve the stir-fry hot, garnished with fresh cilantro or a squeeze of lime juice if desired.
Serve with a side of rice or tortillas for a complete meal.
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