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Export 17 ingredients for grocery delivery
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.
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