- 5 tablespoons Wild Oats Canola Oil, divided
- 1/4 cup fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried cilantro
- 1/8 teaspoon cayenne
- 1 pound skinless, boneless chicken breasts, cut into thin strips
- 1 large red bell pepper, cut into thin strips
- 1 large yellow bell pepper, cut into thin strips
- 1 large green bell pepper, cut into thin strips
- 1 onion, thinly sliced
- 4 medium sized shallots, thinly sliced
- 1 garlic clove, minced
- 1/4 teaspoon pepper
Mix together 2 tablespoons oil, lime juice, cumin, cilantro and cayenne in a small glass dish. Add chicken to mixture and toss to coat completely. Marinate chicken in refrigerator for 2 to 3 hours for extra flavor, if possible.
Over medium high heat in a wok or large pan, heat 1 tablespoon oil until very hot. Add marinated chicken and stir-fry over high heat until chicken is white throughout. Place on plate and set aside.
Add remaining 2 tablespoons oil to wok or pan and heat until very hot. Add peppers, onion, shallots and garlic; stir-fry until crisp-tender, about 5 minutes.
Return chicken and season with pepper. Toss until heated through, about 2 minutes. Serve with warm flour or corn tortillas, shredded cheese, sour cream, fresh tomatoes, jalapenos or guacamole.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .