10 oz boneless, skinless, chicken thighs, sliced into strips
¼ Green bell pepper, sliced
¼ Red bell pepper, sliced
¼ Yellow bell pepper, sliced
½ Onion, sliced
2 Green onion, chopped
Juice from ½ lime
3 Tablespoons Vegetable oil, divided
¾ teaspoon Seasoned salt
¾ teaspoon oregano
¾ teaspoon Cumin
½ teaspoon garlic powder
½ teaspoon Red pepper flakes
¼ teaspoon Paprika
¼ teaspoon chili powder
In a medium bowl add chicken thigh strips, lime juice, 1 ½ Tablespoons vegetable oil, and seasoning blend. Mix well. Cover with plastic wrap and place in refrigerator for 3 to 24 hours.
In a frying pan or cast iron pan over medium high heat add the remaining 1 ½ Tablespoon of vegetable oil.
Add the peppers and onions to the pan and cook and stir until slightly tender. Remove to plate and set aside. Remove marinating chicken from the refrigerator 20 minutes before cooking.
Add the chicken to pan and I then spread the chicken out evenly.
Cook the chicken giving each piece a flip from time to time just until the chicken is cooked through and browned.
Add the peppers and onions back in and stir until heated through. Turn off the heat and give the works a final stir. Serve with warmed flour tortillas, some sour cream, a wedge of lime, refried beans, and some Mexican rice if desired. Enjoy.