1 pound boneless skinless chicken breasts, cut into thin strips
1 onion, cut in thin wedges
1 sweet red pepper, cut into thin strips
1 small can chopped green chilies, drained
3/4 cup whole almonds, toasted shredded lettuce tomato wedges avocado slices sour cream (for garnish)
Marinade:
1 tablespoon cooking oil
1/4 cup lime juice
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon ground cumin
Combine the ingredients in the marinade. Mix Well. Add chicken and toss to coat, let set for at least 45 minutes in the refrigerator. Heat a small amount of oil, in a large skillet on med-high. Saute the onion for 2-3 minutes. Remove chicken from marinade and add chicken to the skillet. Stir-fry until chicken browns. Add red pepper, chilies and any remaining marinade and cook for 3 minutes. Stir in almonds. Serve immediately over shredded lettuce. Top with tomato wedges, avocado slices and sour cream if desired.
Posted by Julie
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