Chicken Yucatan

• 4 boneless skinless chicken breast halves
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 1/2 teaspoon ground cumin
• 2 tablespoons orange juice
• 2 tablespoons white vinegar, can use cider vinegar
• 1 dash Tabasco sauce, more if desired
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 red bell peppers, can use green, seeded and sliced
• 1 1/2 - 2 cups canned tomatoes, chopped
• 1 dash pepper

1. Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
2. Meanwhile, chop vegetables.
3. Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
4. Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
5. Serve over brown rice with a side salad.

chicken, garlic, oregano, ground cumin, orange juice, white vinegar, tabasco sauce, vegetable oil, onion, red bell peppers, tomatoes, pepper

Taken from www.food.com/recipe/chicken-yucatan-208409 (may not work)