1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut in small cubes
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
1 cup chopped bell pepper, any colors
1 (15oz) can Luck’s® Black Beans, drained, rinsed
1 (15oz) can whole kernel corn, drained
1 (14.5oz) can 99% fat free chicken broth, divided
2 tablespoons cornstarch
In 3-quart nonstick saucepan, heat oil over medium heat. Add chicken; sprinkle with salt, cumin and ground red pepper. Cook 5 to 8 minutes or until chicken is no longer pink, stirring frequently. Add bell peppers; cook 5 minutes, stirring frequently.
Stir in beans and corn. In small bowl, mix 2 tablespoons of the chicken broth with cornstarch. Add remaining broth and cornstarch mixture to saucepan. Cook 5 minutes or until mixture boils and thickens, stirring occasionally.