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Prep time: 20 minutes, Serves 4-6 5 Tbsp. canola oil 1/4 cup fresh lime juice 1/2 tsp. ground cumin 1/2 tsp. dried cilantro 1/8 tsp. cayenne 1 pound skinless, boneless chicken breasts, cut into thin strips 1 large red bell pepper, cut into thin strips 1 large yellow bell pepper, cut into thin strips 1 large green bell pepper, cut into thin strips 1 onion, thinly sliced 4 medium sized shallots, thinly sliced 1 garlic clove, minced 1/4 tsp. pepper Mix together 2 tablespoons oil, lime juice, cumin, cilantro and cayenne in a small glass dish. Add chicken to mixture and toss to coat completely. Marinate chicken in refrigerator for 2-3 hours hours for extra flavor, if possible. Over medium high heat in a wok or large pan, heat 1 tablespoon oil until very hot. Add marinaded chicken and stir-fry over high heat until chicken is white throughout. Place on plate and set aside. Add remaining 2 tablespoons oil to wok or pan and heat until very hot. Add peppers, onion, shallots and garlic; stir-fry until crisp-tender, about 5 minutes. Return chicken and season with pepper. Toss until heated through, about 2 minutes. Serve with warm flour or corn tortillas, shredded cheese, sour cream, fresh tomatoes, jalepenos or guacamole. |
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