Ingredients
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4 lbs boneless skinless chicken breasts, cut into good-sized strips
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1 yellow bell pepper, julienned
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1 red bell pepper, julienned
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1 onion, cut into small wedges
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1 cup extra virgin olive oil
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1/2 cup lime juice, fresh or concentrate
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2/3 cup unsweetened pineapple juice
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2 teaspoons paprika
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1 tablespoon cumin
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1 teaspoon cumin
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2 tablespoons chili powder
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1 tablespoon minced garlic
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1 teaspoon minced garlic
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1 teaspoon oregano
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2 teaspoons salt
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2 teaspoons pepper
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1 green bell pepper, julienned
Instructions
- Put cut up chicken, peppers and onion in large bowl or ziploc baggie.
- Mix up marinade in medium bowl, and pour over chicken mixture, tossing/mixing to coat all thoroughly.
- Marinate in fridge for 4-6 hours.
- Drain off excess marinade.
- In one (or more) medium-hot frying pans, add a little olive oil, then add chicken mixture.
- Stir-fry til chicken is done.
- Should take only about 8-12 minutes depending on how big you cut your chicken strips.
- Warm flour tortillas in microwave (about 30 seconds on high, 3-4 at a time) or in oven wrapped in foil.
- **Serve with sour cream, guacamole, picante sauce, chopped tomato, shredded lettuce and shredded cheese.
- ***Tossed salad, spicy cornbread, spanish or mexican rice, refried beans/dip, chips, etc., are nice accompaniments.
- ****This recipe can easily be halved.