1 pound chicken breasts
½ cup tequila
½ bunch cilantro, leaves only
juice of two limes
salt and pepper
Place all into a zip-lock bag or bowl to marinate for 4-6 hours or overnight.
2 bell peppers, green or colors are nice, sliced
1 sweet onion, sliced
2-3 Roma tomatoes, sliced
1 jalapeno pepper, seeded and Julienne *can omit
Oil for sauteing
½ cup tequila
juice of 1 lime.
2 Tbsp chopped cilantro
Heat your pan over med-high heat.
Drain the marinade from your chicken, discarding, then slice your chicken breast if you haven’t already done so.
Add oil and chicken and stir-fry until your chicken until almost done, pour in the additional tequila and lime juice then add your veggies (and jalapeno pepper if desired) and finishing cooking until crisp-tender.
Garnish with chopped cilantro.
Serve with warmed corn or flour tortillas, rice, beans, pico de gallo and salsa verde!
Muy bueno!
Alaska on my mind... 