1 tablespoon chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil, divided
1 cup chopped onion
2 medium green bell peppers, cut into strips
1 medium red bell pepper, cut into strips
1 package (10 oz) frozen whole kernel corn, thawed
hot pepper sauce (optional)

1. Combine chili powder and salt in shallow dish.  Add chicken.  Turn to coat.
2. Heat one tablespoon of vegetable oil in large skillet on medium-high heat.  Add chicken.  Cook and stir until no longer pink in center. Remove to serving dish.
3.  Heat remaining one tablespoon of vegetable oil in skillet.  Add onion. Cook and stir 2 minutes or until tender.  Add bell peppers.  Cook and stir 3 to 4 minutes or until crisp-tender.  Add corn. Heat thoroughly, stirring occasionally.  Return chicken to skillet to reheat. Season with hot pepper sauce (if desired) and Enjoy!