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Ingredients:
5 tbsp vegetable oil
1/4 cup fresh lime juice
1/2 tsp ground cumin
1/8 tsp cayenne
1 lb skinless, boneless chicken breasts, cut into thin strips
1 large red bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 onion, thinly sliced
1 garlic clove, minced
1/4 tsp pepper
In glass dish, mix together 2 tablespoons oil, the lime juice, cumin and cayenne. Add chicken and toss to coat completely with marinade. Marinate chicken in refrigerator for two hours for extra flavor, if time allows.
In a wok, heat 1 tablesppon oil until very hot. Add chicken with marinade and stir-fry over high heat until chicken is white throughout. Remove to a plate.
Add remaining 2 tablespoons oil to wok and heat until very hot. Add peppers, onion and garlic; stir-fry until crisp-tender, about 3 to 5 minutes.
Return chicken to wok and season with pepper. Toss until heated through, about 1 minute.
Serve with warm flour tortillas, shredded cheese, sour cream and guacamole.
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