Chicken Fajitas

• 2 limes, juice of
• 14 cup tequila (optional)
• 14 cup olive oil
• 14 cup chopped fresh cilantro
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 12 teaspoon dried oregano
• 12 teaspoon cumin
• 1 lb chicken breast, boneless skinless
• 1 red bell pepper, cored and seeded
• 1 green bell pepper, cored and seeded
• 1 -2 anaheim chili, cored and seeded
• 1 red onion, peeled

1. In a small bowl, combine lime juice, tequila, oil, cilantro, soy, garlic, oregano and cumin.
2. Set aside.
3. Slice chicken into bite-size strips.
4. Pour marinade over chicken strips and marinate, covered, overnight.
5. Drain well, reserving marinade.
6. Slice pepper, chiles and onion into thin strips.
7. Brush a non-stick pan with 1-2 Tbsp of the marinade.
8. Add vegetables and cook over medium heat until tender-cristp, about 5-7 minutes.
9. Remove to platter and keep warm.
10. Again brush skillet with marinade and add chicken strips.
11. Stir-fry over medicum head fr 5-7 minutes or until done.
12. Serve fajitas with warm corn or flour tortillas, vegetarian refried beans, chopped tomatoes, chopped cilantro, salsa and guacamole.

tequila, olive oil, fresh cilantro, soy sauce, worcestershire sauce, garlic, oregano, cumin, chicken breast, red bell pepper, green bell pepper, anaheim chili, red onion

Taken from www.food.com/recipe/chicken-fajitas-408884 (may not work)