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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A flavorful, but not spicy, Mexican inspired dish. It cooks quickly, so if you want to serve a salad with this, get the chicken marinating and make the salad. I didn't put marination time in time on recipe since it can be anywhere from 10 minutes to 24 hours. Ingredients:
4 boneless skinless chicken breast halves |
2 garlic cloves, minced |
1 teaspoon oregano |
1/2 teaspoon ground cumin |
2 tablespoons orange juice |
2 tablespoons white vinegar, can use cider vinegar |
1 dash tabasco sauce, more if desired |
1 tablespoon vegetable oil |
1 medium onion, sliced |
2 red bell peppers, can use green, seeded and sliced |
1 1/2-2 cups canned tomatoes, chopped |
1 dash pepper |
Directions:
1. Cut the chicken into slices 1/8-1/4 thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
2. Meanwhile, chop vegetables.
3. Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
4. Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
5. Serve over brown rice with a side salad.
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