New recipe: Southwestern Chicken and Vegetable Stir-fry

I've been laying low these days due to working a ton of hours at my day job and trying desperately at the end of my long days to get the new edition completed of Stella's Kitchen: Creative Cooking for Fun, Flavor, and a Lean, Strong Body. How I long for the day you can buy it as a printed book again (and you WILL buy it, won't ya?) Since nobody ever hears from me these days, I'm gonna have to show you love with a recipe from said upcoming cookbook that's so new I haven't even gotten the nutritional analysis back yet.... just take my word, it's easy to make and good for you!

Southwestern Chicken and Vegetable Stir-fry
4 Servings

1 lb boneless, skinless chicken, diced or cut into strips
1 cup frozen corn kernels
1 medium yellow onion, diced
1 cup canned black beans, drained and rinsed
3 Anaheim green chili peppers, diced (or 1 small can diced green chilies)
1 small red or green bell pepper, diced
1 teaspoon olive oil
3 cloves garlic, minced (or 1 tsp garlic powder)
Salt and pepper to taste

Modifications:
Reduced carb version: Omit beans and corn, and substitute with 1 cup diced celery.

Vegetarian version: Substitute chiecken with 1 can drained pinto beans or 1 block of your favorite tofu.

Directions
In a medium nonstick skillet, heat oil. Add garlic and chicken and saut until chicken is cooked through. Add the onion, bell pepper, green chili peppers and continue to stir-fry for about 2 minutes (onions will become clear and translucent). Stir in corn and black beans and cook until entire mixture is hot. Season to taste with salt and pepper. Serve over mixed greens or brown rice.

Copyright 2006, Stella C. Juarez