amount needed canola oil spray
piece green bell pepper, julienned
Part red pepper, julienned
piece yellow bell pepper, julienned
piece orange bell pepper, julienned
garlic sheet piece
Part 1/2 red onion, julienned
Part serrano chile julienne
clean chicken breast, cut into strips or fajitas
tablespoon soy sauce
tablespoon Worcestershire sauce
tablespoon lemon juice
Pinch pepper
pinch salt
tablespoon chopped cilantro
oregano taste
amount needed flour tortilla

Method of Preparation

Spray a skillet with canola oil spray, add the peppers, onion, garlic and chili. Leave them in the skillet until onion is translucent; add the chicken, soy sauce and Worcestershire sauce. Leave the pan on fire (stirring constantly) until chicken is cooked; add the lemon juice, reduce heat by half and let it evaporeel liquid (1 min). Sprinkle with cilantro and oregano; if necessary, correcting pimeinta flavor and black. Warms tortiollas on a griddle and have them ready before serving. Arrange on a serving platter, so no one can resist immediately test.


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