Ingredients:

  • 1/4 cup Olive Oil (Extra Virgin)
  • 1/4 cup Fresh Lime Juice
  • 2 Tbsp Fresh Orange Juice
  • 1 Tbsp Soy Sauce or Tamari
  • 4 cloves Garlic, freshly minced
  • 1 Tbsp Chili Powder (Ancho preferred)
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Mexican Oregano
  • 1/2 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Cayenne Pepper (Optional)
  • 5 lbs Chicken (Breast or Thighs), boneless, skinless, sliced thinly
  • 1 large Yellow or Spanish Onion, sliced into thin strips
  • 2 large Bell Peppers (Mixed colours), sliced into thin strips
  • 1 Tbsp Oil (High Smoke Point, e.g., Canola, Rapeseed, or Avocado oil)

Instructions:

  1. Prep the Chicken: Trim any excess fat from the chicken. Slice the chicken (breasts or thighs) thinly into uniform strips (about 1/4 inch or 6 mm thick) against the grain.
  2. Combine Marinade Ingredients: In a medium bowl, whisk together all marinade ingredients (Olive Oil through Cayenne Pepper) until thoroughly combined.
  3. Marinate: Place the sliced chicken strips into a large Ziploc bag or airtight container. Pour the entire marinade mixture over the chicken, ensuring every piece is well coated.
  4. Chill: Seal the bag/container and refrigerate for a minimum of 30 minutes, or up to 4 hours. Do not marinate for longer than 4 hours due to the high acidity of the lime juice, which can start to 'cook' the meat.
  5. Prep Vegetables: Slice the onion and bell peppers into strips, roughly the same size as the chicken strips.
  6. Heat the Pan: Remove the marinated chicken from the fridge 10 minutes before cooking. Place a large cast-iron skillet over high heat. Add 1 Tbsp of high-smoke-point oil. The pan must be smoking hot before the meat is added.
  7. Sear the Vegetables: Add the sliced onions and peppers to the hot skillet. Cook for 3–4 minutes, stirring only occasionally, until they are slightly charred but still hold their shape. Remove the vegetables from the pan and set aside.
  8. Cook the Chicken: Return the skillet to high heat. Working in batches if necessary (to prevent crowding and ensure a proper sear), add the marinated chicken strips, leaving any excess liquid behind in the bag.
  9. Achieve the Sear: Cook the chicken for 4–6 minutes, turning once, until beautifully caramelized and cooked through. Ensure the internal temperature reaches 165°F (74°C).
  10. Combine and Serve: Once the chicken is cooked, return the reserved vegetables to the pan. Toss everything together rapidly for 30 seconds to reheat the vegetables. Serve immediately, sizzling hot.