slightly adapted from My Kitchen Cafe
¼ cup lime juice (about 3-4 limes) *I used bottled.
1/3 cup water
2 tablespoons oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar (I used red wine)
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon Liquid Smoke*
¼ teaspoon black pepper
1/8 teaspoon onion powder
*Note: Liquid Smoke may seem like an unnecessary, optional ingredient but it adds a good flavor and smokiness.
2 pounds chicken breasts, cut into strips
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon lime juice (a quick squeeze of a cut lime)
dash of salt and pepper
Combine all marinade ingredients in a bowl. You can either place chicken in a ziploc bag and pour the marinade ingredients over the top or add the chicken to the bowl that you mixed the marinade in. I used a bowl and put a plate on top to seal in the flavors. Seal the bag and place in the refrigerator and let marinate for 2-5 hours. The longer you marinade, the better flavor you'll get.
After marinading, take chicken out of the bag or bowl and discard the marinade. Grill or broil the chicken 4-5 minutes per side, it will cook fast since it is cut into strips. Remove from pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Toss cooked chicken stips with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream, or whatever you fancy!