|Peruvian Chicken Stir Fry|
Another easy, peasy dish. This recipe was posted on skinnytaste.com as a Peruvian Roasted Chicken dish, but we decided to use it as a stir fry dish - partly because already had a package of chicken tenderloins. This still tasted great. If you don't care for lime, you may want to use less lime or try it without the lime.
Almost made these on the Foreman Grill but we opted to go on a hike through Koko Crater Botanical Gardens instead and went with the quick and easy stir fry method instead. Next time we make this will be with thighs on the Foreman Grill!
(NOTE: This is a scheduled post)
Serves 2-3 (depends if you're eating this with something else)
Prep Time: 15-20 minutes (plus marinating overnight)
Cook Time: 10 minutes or less
1 lb. chicken tenderloins, sliced into thin slices for stir frying
4 oz. light beer
1/4 c. white vinegar
1 lime, juice of
2 t. ground cumin
2 t. garlic powder
1 t. dried oregano
Wash chicken, pat dry and slice. Place in a large ziploc. In a bowl mix beer, vinegar, lime juice, garlic powder, a pinch of kosher salt, cumin and oregano. Pour marinade into ziploc with chicken, massage chicken, seal bag, place bag in a bowl or pan and place in refrigerator. Marinate overnight.
Remove chicken from bag, discard marinade (as much of it as you can). We stir fried ours in two batches in a very hot wok until chicken was no longer pink. Do not overcook or your chicken will become dry. Sprinkle a little paprika and a little more garlic powder before stir frying. Serve immediately.
Enjoy...we sure did!