Stir-Fry Lime Chicken

• 3 tablespoons lime juice
• 2 tablespoons soy sauce, tamari
• 1 teaspoon garlic minced
• 1 teaspoon jalapeno pepper minced
• 1/2 teaspoon lime zest grated
• 1/2 teaspoon ginger fresh, grated
• 4 each chicken breast halves, boneless, skinless cut into 1 inch pieces
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil divided
• 2 medium zucchini julienned
• 1/2 each sweet red bell peppers julienned
• 1/2 each sweet yellow bell peppers julienned
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground

1. Combine the lime juice, soy sauce, garlic, jalapeno, lime peel, and ginger in a large glass bowl.
2. Add the chicken, then cornstarch and toss to coat.
3. Cover and refrigerate 1 hour.
4. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat.
5. Add the zucchini, red and yellow pepper, salt, and pepper.
6. Stir-fry until tender-crisp, about 2 minutes.
7. Transfer to a plate.
8. Heat remaining 1 tablespoon oil in the same skillet.
9. Add chicken.
10. Stir-fry until opaque and firm to the touch, about 3 to 5 minutes.
11. Return vegetables to skillet; cook, stirring, until heated through, for 30 seconds more.

lime juice, soy sauce, garlic, jalapeno pepper, lime zest, ginger fresh, chicken breast halves, cornstarch, vegetable oil, zucchini, sweet red bell peppers, sweet yellow bell peppers, salt, black pepper

Taken from recipeland.com/recipe/v/stir-fry-lime-chicken-38452 (may not work)