Cook Time: 10 minutes
Serves: 5
Ingredients
1 Tbsp. Worcestershire sauce
1 Tbsp. cider vinegar
1 Tbsp. soy sauce
1 tsp. chili powder
1 clove of garlic, minced
1 dash hot pepper sauce
1 & 1/2 lbs. boneless, skinless chicken thighs (or breasts), cut into strips
1 Tbsp. vegetable oil
1 red onion, thinly sliced
1 yellow onion, thinly sliced
1 green bell pepper, sliced
1 tomato, sliced
1 lime, juiced
Directions
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce.
Place chicken in sauce and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerator for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onions, and green pepper, and saute for 2 minutes. Add the tomato and saute for another 1 minute. (I had to do mine in segments, so that all the veggies had enough room to cook).
Remove from pan and sprinkle with lime juice.
Heat tortillas. And Enjoy.
Nutritional Information Per Serving
Calories: 209
Carbohydrates: 5.7 g
Fiber: 1.5 g
Fat: 8.3 g
Protein: 27.6 g
Recipe adapted from: allrecipes.com
Recipe adapted from: allrecipes.com
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