Step 1

Start by mixing a marinade in a 1-gallon zip lock. 2 tablespoon lime juice, 4 tablespoon water, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/4 teaspoon liquid smoke (optional), 1/2 teaspoon cayenne pepper, 1/ 4 teaspoon pepper, 1 teaspoon soy sauce, 1-2 cloves of garlic crushed.

Step 2

Clean and trim about 1 1/2 pound of skinless boneless chicken breasts. This is about 2 medium-large ones. Don't worry if you're a little over or under that amount. Cut the chicken into strips about 1/2 inch thick.

Step 3

Add the chicken to the marinade while preparing vegetables. You can marinate for up to 2 hours if refrigerated or even overnight. But the short marinade will do nicely.

Step 4

Put 1 teaspoon oil in a large cast-iron pan and heat over medium-high heat. While heating, slice up a large onion and one or two peppers. I like a medium red and green pepper. If your pepper is large, you only need one.

Step 5

Mix 1 tablespoon water, 1 teaspoon lime juice, and 1 teaspoon soy sauce in a small bowl. When the oil is hot, add the veggies and after a few minutes add the water, soy sauce, and lime mixture. When onions are clearing and starting to brown (about 8-9 minutes), remove from pan and set aside, and cover.

Step 6

Add a little oil to the pan. When hot, add the drained chicken and brown. Near the end of cooking, break apart the chicken with a wooden spoon. This will make much smaller pieces and prove the meat is cooked — about 8-9 minutes. Please check a few of the large pieces with an instant-read thermometer to be sure you are to 165°.

Step 7

When the chicken is done, move the meat to one side and add the veggies back to the pan. Cook and stir for a minute or two until veggies are reheated.

Step 8

Serve in the hot skillet with heated tortillas, sour cream, guacamole, and anything else you like. An easy way to heat tortillas is to sprinkle a dish towel with some water put tortillas inside and heat in a microwave.