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|1 lb boneless and skinless chicken breast, cut into 1/4 -inch strips|
|1 cup onions, sliced|
|2 cups red, yellow and green bell peppers, sliced|
|salt, to taste|
|flour tortillas, (optional)|
|tomato or fruit salsa, (optional)|
- In a bowl, whisk together marinade ingredients. Add chicken and toss to combine. Marinate for 30 to 60 minutes.
- Heat a large grill or skillet; add chicken and marinade and stir fry for a few minutes.
- Add the sliced onions and peppers, season with salt to taste.
- Cook until the chicken is no longer pink inside. Serve chicken and vegetables in warm flour tortillas with your favorite salsa.
Crisp on the outside, gooey on the inside.
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