Sweet Pepper And Chicken Fajita Stir-Fry

• 3 tablespoons fresh lime juice
• 2 tablespoons finely chopped cilantro
• 1 tablespoon plus 5 tsp. olive oil
• 1 1/2 tablespoons low-sodium soy sauce
• 4 cloves garlic, minced (about 1 Tbsp. plus 1 tsp.)
• 2 teaspoons packed brown sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 1 large yellow bell pepper, seeded and thinly sliced
• 1 large red onion, halved and thinly sliced
• Kosher salt
• Tortillas, optional

1. In a medium bowl, combine lime juice, cilantro, 1 Tbsp. oil, soy sauce, 1 tsp. garlic, brown sugar, cumin and chili powder. Add chicken; stir well. Let stand for 15 minutes.
2. In a 12-inch nonstick skillet, heat 1 1/2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Spread half of chicken in a single layer, reserving marinade. Cook, undisturbed, for 2 minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1 1/2 tsp. oil; repeat with remaining chicken.
3. Add remaining 2 tsp. oil, peppers and onion to skillet. Stir-fry until vegetables are slightly charred and crisp-tender, about 5 minutes. Add remaining 1 Tbsp. garlic; stir-fry for 30 seconds. Season with salt.
4. Pour reserved marinade into skillet; let boil for 30 seconds. Return chicken and any juices that have collected to skillet; toss until heated through. Serve with warm tortillas, if desired.

lime juice, cilantro, olive oil, soy sauce, garlic, brown sugar, cumin, chili powder, chicken breasts, red bell pepper, yellow bell pepper, red onion, kosher salt

Taken from www.myrecipes.com/recipe/sweet-pepper-chicken-fajita-stir-fry (may not work)