Ingredients:
5 Boneless Breasts of Chicken
1 Large Onion
2 Large Bell Peppers (1 green and 1 red)
1 stick of butter
½ Cup of Soy Sauce
3 teaspoons of Taco Seasoning (I use the Tone’s Brand)
In a 4 quart pan bring water to boil and add boneless chicken.
Cook on low heat until done. Drain and rinse. Cut the chicken
in long strips and set aside. In a skillet add butter and melt.
Add chicken and sprinkle ½ the taco seasoning and ½ the soy
sauce on top of the chicken. Simmer for about 10 minutes on low heat.
Cut the onion and bell pepper in long strips and add to chicken mixture
and add remaining soy sauce and taco seasoning. Cook on low heat
only until the vegetables get hot. I like the vegetables to be still
crunchy so cook approximately 5 minutes. Turn the mix to heat evenly.
You can cook longer if you like the vegetables soft.
Serve with: cheddar cheese, sour cream and salsa.