2 boneless, skinless chicken breasts, cut into 1" cubes

3 T olive oil

1/2 c chopped onion

8 fresh mushrooms, sliced

4 fresh tomatoes, peeled, seeded and chopped

1 tsp. sugar

2 T chili powder

2 chicken bouillon cubes

1/4 tsp. black pepper

1/4 tsp. salt

1/4 tsp. garlic powder

1 c water

1 T corn starch

hot, cooked rice or pasta

Heat oil in a large skillet and stir-fry chicken until it turns white.

Add onion and mushrooms and stir-fry 2-3 minutes.

Add tomatoes and seasonings and bring to a boil.

Reduce heat and simmer 5-7 minutes or until tomatoes are tender.

Combine corn starch with water and pour in.