A vibrant and flavorful stir fry inspired by Mexican cuisine, perfect for a quick and healthy meal.
Slice the chicken into thin strips and toss with chili powder to coat evenly.
Let the chicken sit with the chili powder for a few minutes to absorb the flavors.
Mix the cornstarch with the chicken broth in a small bowl and set aside.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat half of the olive oil in a wok over medium-high heat. Add the chicken and stir fry until cooked through, about 4 minutes. Remove and set aside.
Cook the chicken in batches if needed to avoid overcrowding the wok.
Add the remaining olive oil to the wok. Stir fry the corn, tomatoes, garlic, and green onions for 2 minutes.
Keep the vegetables moving in the wok to cook evenly.
Return the chicken to the wok. Add the broth mixture, black beans, and salt. Cook, stirring constantly, until the sauce thickens.
Adjust the seasoning to taste before serving.
Garnish with fresh cilantro and serve warm.
Serve with a side of rice or tortillas for a complete meal.