Tex-Mex Chicken Starter
Note: Time doesn't include 1 hour marinating or 30 min. cooling times.
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1/2 clemon juice
1/2 ccanola oil
3 Tbspchili powder
1 1/2 tspeach garlic powder, ground cumin, dried coriander and dried oregano
1/4 to 1/2 tspcayenne pepper, optional and to taste
3 lbboneless skinless chicken breasts, cut into 1-inch strips
3 mediumonions, halved and sliced into rings
4 clovegarlic, minced
How to Make Tex-Mex Chicken Starter
- In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
- In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl.
- In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.
- Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.