Step 1

Place chicken breasts into a gallon Ziploc bag. (you can cut the chicken against the grain into strips if you'd like or wait until it's cooked before slicing) Set aside.

Step 2

Mix together all marinade ingredients until sugar is dissolved.

Step 3

Pour marinade over chicken, reserving 1-2 tablespoons to cook the peppers in if desired

Step 4

Refrigerate for 2-3 hours (no longer than that)

Step 5

When ready to cook remove chicken from marinade, pat chicken dry and let come to room temperature.

Step 6

Add a tablespoon of oil to a cast iron skillet and heat over medium heat.

Step 7

When the pan is hot, add chicken in a single layer.

Step 8

When one side is browned, flip the chicken and continue cooking until done and slightly charred.

Step 9

Remove chicken from pan and cover with tented foil to keep warm.

Step 10

Add a little more oil to the pan if needed and the reserved marinade if using.

Step 11

Add in peppers and onions and toss to coat.

Step 12

Cook just until peppers become tender with a slight bite.

Step 13

Add in the cooked chicken and toss.

Step 14

Remove from heat.

Step 15

Garnish with a splash of lime and fresh cilantro

Step 16

Serve sizzling hot with flour tortillas and topped with sour cream, fresh pico de gallo and sliced avocado.