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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 8 |
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How about a different version of the old standby? A welcome change of flavors on a tortilla. Ingredients:
8 boneless chicken breast halves |
2 oranges, juice of |
2 limes, juice of |
1 lemon, juice of |
1/4 cup olive oil |
1 1/2 teaspoons ground szechuan peppercorns |
1/2 teaspoon fresh ground black pepper |
4 garlic cloves, chopped |
1 1/2 teaspoons grated fresh ginger |
4 shallots, chopped |
1 tablespoon chopped cilantro |
1 teaspoon salt |
1/4 cup bottled teriyaki sauce |
1/2 teaspoon cumin seed, toasted lightly in a skillet over medium heat |
1 dash hot pepper flakes |
1 poblano chile, seeded, deribbed, and sliced into 1/4 inch rings |
1 anaheim chili, seeded, deribbed, and sliced into 1/4 inch rings |
3 fresh serrano chilies, seeded, deribbed and finely minced |
1 red bell pepper, seeded and cut lengthwise into 1/4 inch strips |
1 yellow bell pepper, seeded and cut lengthwise into 1/4 inch strips |
1 large carrot, peeled and cut into matchstick pieces |
1 large red onion, thinly sliced lengthwise |
flour tortilla |
Directions:
1. Slice the chicken into 1/2 inch wide strips and reserve.
2. In a large bowl, combine orange, lime, and lemon juices, oil, Szechuan and black peppers, garlic, ginger, shallots, cilantro, salt, teriyaki sauce, cumin seed, and pepper flakes.
3. Whisk to combine.
4. Add chicken, mix well and refrigerate for 1-1/2 hours.
5. Add the rest of the vegetables and refrigerate 30 more minutes.
6. Heat a wok or large skillet over high heat.
7. Drain chicken mixture well and add to pan.
8. Sauté until chicken is cooked through, about 3 to 5 minutes.
9. Warm the tortillas and serve.
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