Source: Savoring Time in the Kitchen
adapted There's Always Thyme to Cook
4 large, boneless, skinless chicken breast, cubed (I sliced mine in strips)
1/4 cup soy sauce
1/4 cup canola oil
1/4 cup salsa
1 clove minced garlic
1 red pepper, sliced (I used red, yellow and orange, no green!)
1 green pepper, sliced
1-2 onions, sliced
1 clove mined garlic
1/4 cup soy sauce
1/4 cup canola oil
1/4 cup salsa
1 lime
Preheat oven to 450 (convection setting, if possible)
Toss cubed chicken breast with 1/4 cup soy sauce, canola oil, salsa and minced garlic and place on a large, rimmed baking pan and place in pre-heated oven. Cook for about 20-25 minutes, tossing occasionally.
Meanwhile cook the onions and peppers in a large sauté pan until done (use a very large pan that will accommodate the chicken when it is done). Note - I prefer to caramelize the onions separately from the peppers since I like the onions nicely browned and the peppers crisp/tender. When the vegetables are done, combine them with the additional 1/4 cup of soy, salsa, canola oil and garlic and allow the mixture to simmer for just a few minutes to blend the flavors. Add the cooked chicken to the vegetables in the saucepan, then add the juice of a fresh lime and toss.
Serve on warm tortillas with sour cream, avocado and salsa.
This can easily be made earlier in the day and reheated before serving.