Stir-fry Chicken Tacos

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 2 red bell peppers
• 2 fresh green chilies (anaheim)
• 2 fresh jalapeno chilies (1 oz prepared)
• 1 lb boneless skinless chicken breast
• 1 tablespoon olive oil (not in original recipe, but this is how i made it)
• 2 garlic cloves, minced
• 1 teaspoon ground cumin (to taste)
• 1/4 cup fresh cilantro, chopped
• salt and pepper
• 12 flour tortillas, 6-7 inch warm
• lime wedges and sour cream (to garnish)

Recipe

• 1 stem and seed the bell peppers, green chilies, and jalapenos (be sure to use rubber gloves). mince jalapenos. cut bell and green chilies into thin slivers (i used a food processor).
• 2 cut the chicken crosswise into thin slices about 3 inches long.
• 3 place a skillet over med high heat until fairly hot, add the oil. add the chicken,black pepper and stir-fry until the chicken is opaque throughout, 4 or 5 minutes. remove chicken to a serving dish. return the pan to the heat, add the garlic and cumin, stir-fry for a minute, being careful not to let the garlic burn. add the bell peppers and chilies. stir-fry until they begin to wilt 2-10 minutes, i prefer the longer cooking time. return chicken to the pan; add cilantro and salt to taste. stir to mix evenly and transfer to a serving dish.
• 4 serve with warm tortillas. to assemble a taco, fill a tortilla with chicken mixture, squeeze a lime wedge over the filling, and add a bit of sour cream. enjoy.
• 5 note: to warm tortillas, stack them on top of each other and wrap tightly in aluminum foil. heat for 10 to 12 minutes in a 350 degree oven. or wrap loosely in waxed paper and microwave; a stack of 6 tortillas will take 45 to 60 seconds at full power.