2 boneless chicken breast, and skinless cut in half
1/4 cups lime juice
2 tablespoons water
4 cloves garlic, finely chopped
1 tablespoon chile powder
1 tablespoon cumin powder
1/4 teaspoons salt
1/4 teaspoons black pepper
2 tablespoons sesame oil
1 onion, slice
1 red onion, slice
1 red bell pepper, in strips
1 green bell pepper, in strips
20 button mushrooms, small raw
salt, and pepper
Preparation
2h
0 mins
Medium
In a large bowl, mix the lemon juice with water, garlic, chili powder, cumin, salt, and pepper.
Add the chicken, and coat well with the marinade. Refrigerate for 60 minutes.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the two onions and sauté for 3 minutes. Add the two bell peppers and mushrooms, and sauté until the vegetables are tender but crisp. Season with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to retain heat.
Without cleaning the skillet, heat the other tablespoon of oil. Remove the chicken from the marinade, and discard the marinade. Add the chicken to the skillet and sauté until cooked through on both sides. Season with salt and pepper. Cut the chicken into strips 2 cm wide. Combine with the vegetables, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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