Chicken Fajita Stir Fry

As September begins, my husband and I have decided to start eating a bit better.  With one less mouth to feed in the house, we decided to change things up and move to a diet which includes as many 'light" dishes as possible.  This dish bring lots of flavor, is quick and easy, and you can eat it with tortillas or simply by itself with a side dish or two.

Ingredients
3 tsp. fresh lime juice
2 Tbsp. finely chopped cilantro
1 Tbsp. plus 5 tsp. olive oil
1 ½ Tbsp. low-sodium soy sauce
4 cloves garlic, minced
2 tsp. packed brown sugar
½ tsp. cumin
½ tsp. chili powder
1 lb. boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow or green bell pepper, seeded and thinly sliced
1 onion, halved and thinly sliced
Kosher salt

Directions

In a medium bowl, combine lime juice, cilantro, 1 Tbsp. olive oil, soy sauce, 1 tsp. garlic, brown sugar, cumin and chili powder. Add chicken and toss to coat. Let marinate for 15 minutes.

In a large nonstick skillet, heat 1 ½ tsp. olive oil over medium-high heat until very hot; swirl to coat skillet. Spread half of chicken in a single layer, reserving marinade. Cook, undisturbed, for 2 minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1 ½ tsp. olive oil; repeat with remaining chicken.

Add remaining 2 tsp. olive oil, peppers & onion to skillet. Stir-fry until vegetables are crisp-tender, about 5 minutes. Add remaining 1 Tbsp. garlic; stir-fry for 30 seconds. Season with salt.

Pour reserved marinade into skillet; let boil for 30 seconds. Return chicken and any juices to skillet; stir until heated through.