Chicken thighs are used in this recipe, but boneless, skinless breasts will be used instead. Be cautious now not to overcook, as the end result might be as an alternative dry chook. Serve with warm flour tortillas, salsa and sour cream.
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili powder
- 1 clove garlic, minced
- 1 dash warm pepper sauce
- 1 ½ kilos boneless, skinless fowl thighs, reduce into strips
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 inexperienced bell pepper, sliced
- ½ lemon, juiced
|Prep : 15M||Cook : 5M||Ready in : 55M|
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