By Gwen Yager
May 9, 2013
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Serves: 6

  • 1 Onion
  • 1 Red Pepper
  • 1 teaspoon Chili Powder
  • pinches Hot Peppers
  • 1/2 teaspoon Regano
  • 1/4 teaspoon Pepper
  • 3 drops Tobasco
  • 1 tablespoon Lime Juice
  • 4 Chicken Breasts
  1. Cook chicken in a frying pan - slice into strips and cook with a bit of garlic
  2. Cook in wok for 2 minutes with a bit of water rather than oil. Add meat back after water evaporates, warm through
  3. For variation: You can use steak instead of chicken. Marinade: 1/4 cup of oil 3 tbsp leamon juice 1 garlic clove onion powder, hot sauce Fry the steak on stove for 5 minutes.

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