Recipe Provide by Chef LaLa
Ingredients:
1 pound chicken breast halves, boneless, skinless
½ teaspoon olive oil
2 teaspoon lite soy sauce
1 medium orange, juiced
1 medium lime, juiced
1 tablespoon cilantro, fine chop
2 cloves garlic, minced
1 teaspoon seasoned salt
1 teaspoon pepper
1½ teaspoons canola oil
3 ounces red bell pepper, seeded, sliced lengthwise
3 ounces green bell pepper, seeded, sliced lengthwise
5 ounces red onion, peeled, thin slice
1 each jalapeño, seeded, small dice
1 tablespoon soy sauce, low sodium
Directions:
- Slice chicken breasts into ½ inch slices.
- In medium bowl, combine olive oil, lite soy sauce, orange juice, lime juice, cilantro, garlic, seasoned salt, pepper.
- Pour mixture over chicken. Stir to fully coat.
- Cover, refrigerate and allow to marinade for 2-4 hours.
- Heat canola oil in a large skillet over a high heat - to achieve stir-fry.
- Drain excess marinade from chicken.
- Add chicken to skillet, saute for 3 minutes - until golden brown.
- Add red and green bell peppers, onion and jalapeños.
- Sprinkle soy sauce over vegetables, stir constantly .
- Vegetables should be cooked but still firm.
- Serve immediately.
Note: This recipe also works great with beef and shrimp.
Serves 6
