Chicken Fajitas Mexican Recipe

Ingredients

Meat Tenderizer
2 pounds chicken breasts, skin removed (I use boneless)
1 teaspoon ginger root, peeled and grated
1 teaspoon fresh garlic, minced
1 cup soy sauce (I use tamari or light soy sauce)
1/4 cup orange juice
1/4 cup lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 1/2 red bell peppers, seeded and sliced
1 1/2 greed bell peppers, seeded and sliced
1/2 large red onion, sliced thin
1/2 large yellow onion, sliced thin
12 flour tortillas, warmed
6 dollops sour cream
1 cup Monerey Jack cheese, grated
Guacamole
Salsa

Directions:

Mix chicken, ginger, garlic, soy sauce, orange juice, lime juice, and honey.  Pierce chicken with a fork.  Shake a little meat tenderizer over chicken.  Turn chicken a couple of times to cover it with marinade.  Cover chicken and refrigerate for at least 3-6 hours. (I usually marinate over night.) Grill the chicken.  Remove it from bones and cut it into thin strips. In a large, cast iron skillet heat oil on high until it is very hot.  Saute peppers and onions for about 2 minutes. Serve the chicken with flour tortillas, sour cream, cheese, Guacamole, and salsa on side.