3 Tablespoons canola oil 4 boneless, skinless chicken breasts, cut into 1" pieces Salt and pepper 1 onion, thinly sliced 1 red pepper, thinly sliced 2 garlic cloves, minced 2 ears of corn, kernels cut from cobs 1 Tablespoon chile powder 1 teaspoon ground cumin 1/4 cup fresh salsa Dash of chipotle hot sauce 1/4 cup chopped cilantro Corn tortillas
Heat 2 Tablespoons of oil in a wok or large heavy skillet over high heat. Add chicken to wok and season with salt and pepper. Cook and toss until browned. Transfer chicken to a plate. Add remaining oil to wok and add onion and red pepper. Cook until crisp tender. Add garlic, chile powder, cumin and cook until fragrant, about 1 minute. Return chicken to pan and add corn, salsa, hot sauce and cilantro, cooking and tossing until cooked through, about 5 minutes. Serve with heated corn tortillas.