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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this recipe. I'm happy to share it! Ingredients:
4 tablespoons canola oil, divided |
1/2 cup lime juice |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 pound boneless skinless chicken breasts, cut into thin strips |
1 medium onion, cut into thin wedges |
1 medium sweet red pepper, cut into thin strips |
2 cans (4 ounces each) chopped green chilies |
1 cup unblanched almonds, toasted |
shredded lettuce |
3 medium tomatoes, cut into wedges |
1 medium ripe avocado, peeled and sliced |
Directions:
1. In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large resealable plastic bag; add chicken. Seal bag and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.
2. In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.
3. Drain and discard marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chilies and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado. Yield: 4-6 servings.
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