Description
Juicy chicken with tender-crisp peppers, perfect for busy weeknights and flavorful enough for guests.
Ingredients
- 2 tsp chili powder
- 1 tsp paprika (smoked or sweet)
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp granulated sugar
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 1/2 lb boneless, skinless chicken breasts, sliced into strips
- 1 tbsp cornstarch
- 1/4 cup + 2 tbsp canola oil, divided
- Juice of 1–2 limes (plus wedges to finish)
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 12 flour tortillas, warmed
Instructions
- Make the marinade: In a small bowl, whisk together the chili powder, paprika, salt, onion powder, cumin, garlic powder, sugar, and cayenne. Stir in the cornstarch. Add 1/4 cup canola oil and juice from 1–2 limes; whisk until smooth.
- Marinate the chicken: Slice chicken into even strips. Put the strips in a bowl or sealable bag and add about two-thirds of the marinade. Toss to coat. Refrigerate for 10 minutes up to 2 hours.
- Marinate the vegetables: Put the sliced peppers and onion in a bowl and toss with the remaining marinade. Let them sit while the pan heats.
- Cook the vegetables: Heat 1 tbsp oil in a large skillet over medium-high heat. Add the peppers and onion in a single layer and cook, stirring occasionally, 4–5 minutes until softened but still slightly crisp. Remove veggies to a plate.
- Cook the chicken: Add 2 tbsp oil to the hot skillet. Arrange chicken strips in a single layer—don’t overcrowd—and sear 2–3 minutes undisturbed to develop color. Stir or flip and continue cooking another 4–5 minutes until the chicken is cooked through.
- Finish: Return the vegetables to the skillet with the chicken. Toss and cook together 2–3 minutes so the flavors marry. Squeeze fresh lime over everything to brighten.
- Serve: Spoon chicken and veggies into warmed tortillas and top as desired.
Notes
Swap chicken breasts for boneless thighs for a fattier meat; use corn tortillas for gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican