February 12th, 2011
by Judy Zavislak · Filed Under: Chicken · Healthy Eating · Nutrition · Quick Recipes · Uncategorized
This is one of our family’s favorite dinners, and the leftovers for lunch the next day are even better!
- 1 pound boneless, skinless chicken breast
- 3 sweet peppers (I love to use red peppers)
- 1 sweet onion
- 3 cloves garlic
- 1/4 cup low sodium soy sauce
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Corn Starch
- Olive oil
- Whole Wheat Tortillas
Cut the sweet peppers and onions into strips, and chop the garlic into small pieces. I make quick work of all of this by using my food processor.
Add one tablespoon of olive oil to the frying pan on medium high heat. Add the garlic, and stir until those good garlic smells start…should be only about 30 seconds to 1 minute. Add the peppers and onion, and stir until they start to get soft (about 4 minutes). Remove to a bowl and set aside.
Chop the chicken into long strips. I find it’s easier if the chicken is slightly frozen, and I use the food processor for this step as well. Add 1 tablespoon olive oil to the pan and heat on medium high heat. Add the chicken, and turn until no longer pink.
While the chicken is cooking, mix together the soy sauce, lemon juice, and corn starch in a bowl. Once the chicken is done, add the sauce to the mixture, and stir until bubbly. Add the peppers, onion, and garlic back into the pan.
Place a tortilla on a paper towel and warm it in the microwave for 15 seconds. Place some of the chicken and pepper mixture in the middle of the tortilla, fold up the bottom, fold in the sides, and ENJOY!