1 lb. chicken, cut into strips
2 Tbsp. Wesson oil
2 Tbsp. lemon juice
1 tsp. garlic powder
1 tsp. seasoned salt
1/2 tsp. ground oregano
1/2 tsp. pepper
1/8 tsp. liquid smoke
1 c. green pepper, cut in
1 c. sliced onions
1 c. sliced tomatoes
1/2 c. Rosarita mild chunky
8 corn or flour tortillas
In a medium bowl, combine chicken, oil, lemon juice,
garlic powder, seasoned salt, oregano, pepper and liquid smoke.
Cover and refrigerate for 6 to 8 hours to marinate. In a
10-inch skillet or wok, heat 3 tablespoons of oil over high,
very hot heat. Saute half of meat until beginning to lose
redness, about 30 seconds. Remove chicken. Add half of
peppers and onions; continue cooking for 1 to 2 minutes or
until tender. Remove; repeat with remaining meat and then
peppers and onions. Return all meat and vegetables to skillet.
Add salsa and tomatoes. Simmer, tossing meat and vegetables 1
minute longer. Serve immediately with more salsa.
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