arrow_right Chicken breast, 1 lb boneless, skinless
 arrow_right Olive oil
 arrow_right Soy sauce (light), 2 tsp
 arrow_right Orange, 1 med
 arrow_right Lime, 1 med
 arrow_right Cilantro, 1 Tbls (when chopped)
 arrow_right Garlic cloves, 2 large
 arrow_right Salt
 arrow_right Pepper
 arrow_right Canola oil, 1 ½ tsp
 arrow_right Red bell pepper, 3 oz
 arrow_right Green bell pepper, 3 oz
 arrow_right Red onion, 5 oz
 arrow_right Jalapeno, 1 large

PREPARATION
 Juice the orange & lime
 Finely chop cilantro
 Mince garlic
 Slice & de-seed peppers lengthwise
 Peel and thinly slice red onion
 De-seed and finely dice jalapeno
 Slice chicken into ½-inch slices
 In a medium bowl, combine the olive oil, soy sauce, juices, chopped cilantro, garlic, salt & pepper.
 Pour mixture over chicken, stirring to fully coat
 Cover
 Refrigerate and allow to marinate for 2 to 4 hours
 
 COOKING
 Heat canola oil in a large skillet over high heat until it’s hot enough for stir-frying
 Drain excess marinade from chicken
 Add chicken to skillet and sauté for 3 minutes until golden brown
 Add peppers, onion and jalapeno
 Sprinkle with soy sauce
 Stir mixture constantly until vegetables are cooked but still firm
 
 SERVING
 Serve immediately with steamed tortilla shells and/or Spanish rice