Another KA quickie! This is quick. This is easy. You will love it. What else is there to say?
OK, I do have a few things to say. Thank you to Jaden Hair and her great Craftsy class for reminding me of the beauty of cooking wok-style. I don’t have a wok, but I do have a nice big saucepan, and the techniques work almost as well (I think!). And thank you to Park Street Pantry for having tasty spicy salts. They are pretty awesome for adding a bit of spice to any dish, be it as a finishing touch or while cooking. Do take care with the ghost pepper salt, though…
2 boneless, skinless chicken breasts, sliced into long pieces
High-heat oil, such as canola
4 oz baby bella mushrooms, sliced
1 onion, sliced
1–2 red bell peppers, sliced
Cayenne pepper powder
Chili pepper powder
Spicy salts (got mine from Park Street Pantry)
1. Put a dollop of oil into your saucepan or wok and heat over high heat. When hot, add the chicken chunks. Season with some of the above spices—don’t worry if you can’t get everything on the chicken. You will be adding spices in layers via the other ingredients that are coming later. Do be sure to squeeze in some lime juice, though. Turn over the chicken pieces after a few minutes to make sure both sides get nicely cooked. Push the saucepan so it is slightly off the heat—shove the chicken to that part of the pan.
2. If necessary, add a bit of oil. Add the onions to the pan. Sprinkle on some more spices. Squirt on some more lime juice. Stir fry for a couple minutes, until the onions change to a softer texture. Push them against the chicken.
3. Repeat the last step with the mushrooms. They will take 4 to 5 minutes. Push to the side.
4. Last stir-frying step! Add the peppers. Spice, etc., stir. We like our peppers to be warmed through but still have a texture, so I only do 2-3 minutes here.
5. Mix everything together in the pan and remove from heat.
6. Serve on tortillas with a light sprinkling of cheese on top. Enjoy!