Ingredients:
8 boneless chicken breast halves
2 oranges, juice of
2 limes, juice of
1 lemons, juice of
1/4 cup olive oil
1 1/2 teaspoons ground szechuan peppercorns
1/2 teaspoon fresh ground black pepper
4 garlic cloves, chopped
1 1/2 teaspoons grated fresh ginger
4 shallots, chopped
1 tablespoon chopped cilantro
1 teaspoon salt
1/4 cup bottled teriyaki sauce
1/2 teaspoon cumin seeds, toasted lightly in a skillet over medium heat
1 dash hot pepper flakes
1 poblano chiles, seeded, deribbed, and sliced into 1/4 inch rings
1 anaheim chilies, seeded, deribbed, and sliced into 1/4 inch rings
3 fresh serrano chilies, seeded, deribbed and finely minced
1 red bell peppers, seeded and cut lengthwise into 1/4 inch strips
1 yellow bell peppers, seeded and cut lengthwise into 1/4 inch strips
1 large carrots, peeled and cut into matchstick pieces
1 large red onions, thinly sliced lengthwise
flour tortillas
Directions:
Slice the chicken into 1/2 inch wide strips and reserve.
In a large bowl, combine orange, lime, and lemon juices, oil, Szechuan and black peppers, garlic, ginger, shallots, cilantro, salt, teriyaki sauce, cumin seed, and pepper flakes.
Whisk to combine.
Add chicken, mix well and refrigerate for 1-1/2 hours.
Add the rest of the vegetables and refrigerate 30 more minutes.
Heat a wok or large skillet over high heat.
Drain chicken mixture well and add to pan.
Saute until chicken is cooked through, about 3 to 5 minutes.
Warm the tortillas and serve.
Servings: 8
Time preparation: 150 min.
Time total: 160 min.