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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Delightfully HealthMark. Ingredients:
2 limes, juice of |
1/4 cup tequila (optional) |
1/4 cup olive oil |
1/4 cup chopped fresh cilantro |
2 tablespoons low sodium soy sauce |
1 tablespoon worcestershire sauce |
2 garlic cloves, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon cumin |
1 lb chicken breast, boneless skinless |
1 red bell pepper, cored and seeded |
1 green bell pepper, cored and seeded |
1 -2 anaheim chili, cored and seeded |
1 red onion, peeled |
Directions:
1. In a small bowl, combine lime juice, tequila, oil, cilantro, soy, garlic, oregano and cumin. Set aside.
2. Slice chicken into bite-size strips. Pour marinade over chicken strips and marinate, covered, overnight. Drain well, reserving marinade.
3. Slice pepper, chiles and onion into thin strips. Brush a non-stick pan with 1-2 Tbsp of the marinade. Add vegetables and cook over medium heat until tender-cristp, about 5-7 minutes. Remove to platter and keep warm. Again brush skillet with marinade and add chicken strips. Stir-fry over medicum head fr 5-7 minutes or until done.
4. Serve fajitas with warm corn or flour tortillas, vegetarian refried beans, chopped tomatoes, chopped cilantro, salsa and guacamole.
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