Mexican chicken


Recipe from: 7/1/2003 12:00:00 AM
Preparation time: 35 minutes
Cooking time: 12 minutes


  • 2
    chicken breast fillets
  • 0.50
    lemon, rind and juice
  • 15
    brown sugar
  • 5
    dried oregano
  • 3
    cayenne pepper
  • 2
  • 45
  • 0.50
    red pepper, seeded and sliced
  • 0.50
    green pepper, seeded and sliced
  • 0.50
    yellow pepper, seeded and sliced
  • 0.50
    onion, sliced
Servings: Change Serving


Slice the chicken breast fillets into 2 cm strips and place in a large bowl.
Add lemon rind and juice, brown sugar, oregano, cayenne and cinnamon. Mix thoroughly.
Set aside to marinate for at least 30 minutes.
Heat oil in a large frying pan and stir-fry marinated chicken for 5 to 6 minutes.
Add peppers and onions and cook for 3 to 4 minutes longer, until chicken strips are cooked through and vegetables are soft and tender, but still juicy.
Serve over pap or mashed potatoes.

Read more on: poultry  |  stir-fry

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Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.

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