 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
For zippy meal, give Eleanor Martens' stir-fry idea a try. It's quick and easy, she confirms from Rosenort, Manitoba. Ingredients:
1/3 cup lemon juice |
2 tablespoons reduced-sodium soy sauce |
2 tablespoons worcestershire sauce |
1 tablespoon canola oil |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
3/4 pound boneless skinless chicken breast, cut into 1/4-inch strips |
1 each medium green , sweet red and yellow pepper, cut into 1/2-inch strips |
2 small onions, cut into 1/2-inch strips |
12 flour tortillas (8 inches), warmed |
6 tablespoons reduced-fat sour cream |
6 tablespoons salsa |
Directions:
1. In a bowl, combine the first seven ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag. Add chicken, peppers and onions. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
2. Drain and discard marinade. In a nonstick skillet or wok, stir-fry chicken and vegetables in reserved marinade for 3-4 minutes or until chicken juices run clear. Spoon onto tortillas. Top with sour cream and salsa. Roll up. Yield: 6 servings.
|
|