Ingredients
- skinless, boneless chicken breast halves - cut into bite-size pieces
- tablespoon chili powder, divided
- salt and pepper to taste
- tablespoon olive oil
- cup chopped green bell pepper
- /2 cup chopped onion
- jalapeno peppers, seeded and minced
- large tomato, cut into chunks
- drops hot pepper sauce
Instructions
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Step 1
Start by cutting the chicken breasts into bite-sized pieces, then season them with half of the chili powder, along with a pinch of salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken and sauté for 3 to 4 minutes, turning occasionally, until no longer pink inside. Remove the chicken with a slotted spoon and set it aside. In the same skillet, toss in the chopped green bell pepper and onion. Stir-fry them for a couple of minutes until they start to soften. Let the onion turn translucent and the bell pepper get a light char around the edges—it deepens the flavor. Next, add the minced jalapeños and tomato chunks, then sprinkle in the remaining chili powder and the hot pepper sauce. Stir everything together and cook for 3 to 5 minutes, just until the tomatoes break down slightly but still hold their shape. Return the chicken to the skillet and toss to combine. Let it all cook together for another 2 minutes so the chicken absorbs those spicy, smoky notes. Once everything is heated through, it’s ready to serve. A squeeze of fresh lime right at the end ties everything together.