3 boneless chicken breasts, butterflied in half, then sliced into strips (2 pounds)
1 red bell pepper
1 yellow bell pepper
1 poblano pepper
1 large sweet onion
1 serrano pepper or jalapeno, minced
2 cloves of garlic, minced
¼ cup of a course lemon pepper seasoning
Salt (about 1 teaspoon)
2/3 cup canola or olive oil
Garnishes, Toppings and Side Suggestions:
Flour or Corn Tortillas
Mexican Red Rice
Frijoles of your choice
1. Slice the large peppers and onion into strips, set aside. In a bowl, combine the garlic, serrano pepper, lemon pepper seasoning, salt (about 1 teaspoon) and canola or olive oil (about 2/3 cup).
2. In a heavy storage bag, combine the marinade with the chicken and let marinate for at least 1 hour. Remove from refrigerator 30 minutes before cooking.
3. Preheat stove-top grill pan or large skillet to medium/high heat for 5 minutes. Stir-fry the chicken strips for 10 to 12 minutes, or until the chicken starts to caramelize and brown. If pan gets too dry, you may need to add a little more oil. When chicken is halfway through its cooking time, cook the peppers and onions on one side of pan, you want them to still be slightly crisp.
4. Transfer the chicken and pepper mix to a serving plate. Serve with your favorite sides of rice and beans and garnish with your favorite toppings for tacos. Yields up to 6 servings.
Tips~ When preparing marinades for chicken that include lemon or lime juice, it's best to not marinate for too long. The citrus will break down the protein and change the texture slightly. I like to marinate mine no longer than 2 hours.