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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.
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.
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.
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.
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.
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°.
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.
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.