Spicy chicken strips combined with bell peppers and onions, served with tortillas and a dash of vinegar

Serves: 5
Time: 30 mins.

Ingredients

• 750 gm skinless, boneless chicken breasts
• Salt
• 2 tbsp garlic infused olive oil
• 1 large onion, sliced lengthwise (root to tip) into ¼ inch strips
• 3 bell peppers of various colours, sliced into ¼ inch strip

Marinade

• 2 tbsp lime juice
• 3 tbsp SPRIG Roasted Chilli Oil
• 1 garlic clove, minced
• ½ tsp salt
• ½ tsp ground cumin
• ½ tsp Chipotle chilé flakes
• ½ tsp Pasilla chilé flakes
• ¼ cup chopped cilantro

Extras

• 8-12 flour tortillas or chappatis
• Salsa
• Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Procedure

1. Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour.
2. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of garlic infused olive oil, lay the chicken breast pieces in the pan. Let the chicken cook undisturbed for 2-3 minutes.
3. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.
4. While the chicken is resting, cook the onions and peppers. Add a tablespoon of roasted chilli oil to the frying pan. Heat on high.
5. As soon as the oil is hot, add the onions and peppers to the pan.
6. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits.
7. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening.
8. Stir the vegetables and continue to cook for another 2 minutes.
9. Slice the chicken against the grain into strips.