Ingredients:Canola oilOne green, red and yellow pepperOne garlic clove1/2 red onionSerrano chileChicken breastTablespoon soy sauceTablespoon Worcestershire sauceTablespoon lemon juice
Instructions:Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast slices in the pan. Depending on the size of the pan, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.
While the chicken is resting, cook the onions, chile and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
Add the chicken to the pan with the vegetables, add the soy sauce and the Worcestershire sauce and the lemon juice to marinate.
Serve with guacamole, refried beans and mixed tortilla shells.