Mexican Chicken Saute

Ingredients:

  • 500 gr. boneless chicken breast cut into strips
  • 1 large red pepper cut into julienne pieces
  • 1 large green pepper cut into julienne pieces
  • 1 large onion thinly sliced into half-moon shapes
  • crushed 2 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon red chili powder
  • 1/2 teaspoon chili pepper
  • salt and pepper to taste
  • 3 tablespoons Turna Sunflower Oil
  • Juice of 1 lemon
  • Optional fresh coriander

Recipe:

Marinating Chicken; Put the chicken strips in a bowl. Add lemon juice, cumin, chili powder, red chili powder, red pepper flakes, salt and black pepper. Mix well and marinate the chicken in the refrigerator for at least 30 minutes.

Sauteing the chicken; Heat 2 tablespoons of Turna Sunflower Oil in a large pan over medium-high heat. Add the marinated chicken strips to the skillet and sauté until golden brown on both sides. Put the chicken on a plate and set aside.

Sauteing Vegetables; Add the remaining 1 tablespoon of Turna Sunflower Oil to the same pan. Add the onion, red and green peppers and sauté until the vegetables soften. Add the crushed garlic and saute for a few more minutes.

Combining Chicken and Vegetables; Add the sautéed chicken back to the vegetables. Mix all the ingredients well and cook together for a few more minutes. Flavor with salt and pepper.

Serving; Serve your Mexican chicken sauté hot. You can also sprinkle fresh cilantro on top and serve it with rice or tortillas.

Enjoy your meal!