1 lb boneless skinless chicken breasts and thighs, cut thin
1 1/2 tsp kosher salt
2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chipotle pepper powder (can use more if you like it spicier)
1 Tbsp cornstarch
1/4 cup water
2 Tbsp olive oil
4 red, yellow or green peppers, thinly sliced
1 yellow onion, cut into thin strips
1 red onion, cut into thin strips
Mix all spices, cornstarch and water in a medium bowl. Add in chicken, peppers and onions and stir to coat thoroughly. (You can use any kind of pepper or onion – it’s just fun to use different colors.)
Heat more olive oil in a large frying pan. Add everything and saute on pretty high heat for several minutes, until the chicken is cooked and the peppers and onions are soft and starting to brown a bit. You can grill it – which is more traditional, but the chipotle pepper lends a nice smokey flavor even if you just pan fry it.
Serve it with warm tortillas, with fresh lime juice squeezed over it. Top with sour cream, salsa, and guacamole.