Delicious. Not too hot. Serve with salsa, guacamole, and sour cream.
Provided by BAHORLEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Whisk 1/4 cup oil, red wine vinegar, jalapeno pepper, oregano, garlic, seasoned salt, and cumin together in a large bowl to make marinade.
- Divide marinade between 2 bowls. Place chicken strips in 1 bowl. Place green bell pepper, red bell pepper, yellow bell pepper, and onion in the second bowl. Marinate at room temperature for 30 minutes.
- Heat 1 tablespoon oil in a wok over medium-high heat. Add bell pepper-onion mixture; cook and stir until softened and blackened in spots, about 5 minutes. Transfer to a bowl.
- Heat remaining 1 tablespoon oil in the same wok. Add chicken; cook and stir until no longer pink in the center, 5 to 10 minutes. Return pepper-onion mixture to the wok; stir until heated through. Serve over flour tortillas.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 60.4 g, Cholesterol 32.3 mg, Fat 18.8 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 3.7 g, Sodium 728.8 mg, Sugar 2.1 g
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