Recipe yields 4 servings
2 lbs chicken breast
1 red bell pepper
1 green bell pepper
1 medium yellow onion
3 tsp chili powder
3 tsp kosher salt
2 tsp cumin
2 tsp onion powder
1 tsp garlic powder
3 tbsp cornstarch
1/2 cup water
3 tbsp olive oil
Flour tortillas, for serving
Toppings: Shredded cheese, sour cream, lettuce, guacamole, salsa, or anything else your heart desires!
Slice the peppers into strips lengthwise. Slice the onions widthwise. Cut the chicken breast into long strips.
Add half the olive oil, water, spices and cornstarch to one large plastic bag and add the other half of the ingredients to a second large plastic bag. (Keep in mind, if you want to double or triple the recipe, you will need to use additional plastic bags so all the ingredients will fit.) Mix the ingredients in the bag together. Add the chicken to one bag and the peppers and onions to the other bag. Helpful Hint: By separating your ingredients at this stage, it will be easier later on when it is time to cook them. We are going to steam the vegetables so they become soft and it is a pain to separate the chicken from the vegetables when they are in the same bag. As you can see from the photo below, I learned this the hard way! Seal the bags well and shake to coat all ingredients with the spices.
Let ingredients marinate in the refrigerator for 15-30 minutes. Add 2 tbsp of olive oil each to two skillets over medium heat. Add peppers and onions to one skillet and chicken to the other. Cover the skillet with the vegetables and cook for 10-12 minutes. Vegetables will be ready when peppers are soft and nimble.
In the other skillet, cook the chicken for 5-6 minutes and then flip and cook an additional 4-5 minutes on the other side. Chicken is ready when there are no signs of pink on the inside.
Add contents from both skillets to a bowl and combine so the vegetables are fully integrated with the chicken.
Serve with your favorite toppings. Enjoy!