Prep/Cooking time: 30 minutes
Call me crazy, but the sound of sizzling food reminds me of spring on my back patio. That’s why I have been holding on to today’s recipe for a few months. It’s perfect for spring weather, something that can keep you just warm enough to eat on the deck or patio. I have made this recipe both indoor (skillet) and outdoors (skillet on grill)…both are delicious. Whatever you do, though, make sure you cook this on cast iron. It really browns the meat, scalds the peppers, and brings the flavor home.
This dish is really flavorful and indulgent, but perfectly suited for a weeknight meal. Prepare the marinade and let the chicken soak up the flavors while you chop the veggies and make guac. This dish is also adaptable. You can lay off the spice by using regular chili powder if you have some picky eaters in your home.
1/2 C soy sauce
1/2 C lime juice
1/3 C olive oil
2-3 T hot sauce
3 tsp honey
3 cloves garlic, minced
1 tsp hot chili powder
1.5 lb chicken breast
1 medium onion, sliced
2-3 tri-colored peppers
2 T chili powder
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1. Combine soy sauce, lime juice, olive oil, hot sauce, honey, garlic, and chili powder in a large bowl or Tupperware container.
2. Cut chicken into strips, about 2 inches long each. Toss chicken into the marinade and allow to rest for about 20 minutes.
3. Chop onion and peppers into strips, 2-3 inches in length. Set aside.
4. Heat a cast iron skillet on high with a small amount of olive oil. Add the chicken strips once the skillet is piping hot. You want to char one side and then flip them over to char the next. This should only take about 30-45 seconds each side. Turn the heat to medium and add the vegetables. Cook until softened, not more than 5 or so minutes.
5. Combine the dry mixture and sprinkle over the chicken and veggies. The vegetables should have sweat from the heat, making the perfect condition for a light sauce, but add 1T of water if they don’t or the sweat evaporates.
And that’s it! Like I said, a quick and easy dish. Serve with wraps or over brown rice. Then top it all off with homemade guacamole (or try a chunkier version, my avocado salad,) sour cream, and broiled tomatoes. Now that’s a delicious weeknight treat!
Hungry for more recipes? Check out Lawyer in the Kitchen’s recipe gallery!