Mexican chicken

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

Ingredients

 
  • 2
    chicken breast fillets
  • 0.50
    lemon, rind and juice
  • 15
    ml
    brown sugar
  • 5
    ml
    dried oregano
  • 3
    ml
    cayenne pepper
  • 2
    ml
    cinnamon
  • 45
    ml
    oil
  • 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
 
 

Method

 
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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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