• 1 lb. chicken breasts cut into thin strips
• 2 T olive oil
• 1 C thawed frozen corn (or fresh corn)
• 1 medium green pepper cut into thin strips
• 1 small shallot diced
• 1 large clove of garlic diced
• 2 T from a packet of McCormick TexMex chili mix 
• 1/3 C Raven’s Hot Peach Jam
• 1/2 t kosher salt + ¼ t black pepper
• Jasmine rice to serve
• Cilantro to garnish
  
  

Place cut chicken in a large bowl and add the TexMex Seasoning, the jam, and salt and pepper. Toss with chicken and set aside.

Heat a wide skillet to very hot and add the oil. Add the corn, shallot, and green pepper and stir fry for about 2 minutes. Now add the chicken and garlic and begin to cook the chicken until done. Keep on high heat and keep moving it around in the pan. This only takes about 5 minutes!

Serve over rice with tomatoes and cilantro.