1 lb. boned and skinned chicken breasts, sliced thin
2 tsp. cornstarch
1 tbsp. plus 1 tsp. vegetable oil
1 tsp. ground cumin
1 c. green pepper, cut in strips
1/4 tsp. garlic powder
1/2 c. sliced onion
1 1/2 c. cherry tomatoes, cut in half
Salt and pepper to taste

Place chicken slices on wax paper. Combine cornstarch, cumin, garlic powder, salt, and pepper in a small bowl. Sprinkle evenly over chicken, turning chicken to season both sides.

Heat oil in large non-stick skillet over medium high heat. Add chicken and stir fry 3-5 minutes, turning several times, until chicken is no longer pink. Add remaining ingredients. Cover and cook 5 minutes.