Here's another one of those gluten free dishes you can throw together in a snap. It's made with basic, inexpensive, wholesome ingredients and tastes awesome! This has a bit of a kick, but nothing tongue-melting. Serve it up with rice and you're good to go.
I don't have much time on my hands these days, so making fast and easy meals are a must. Plus I have to post it up and share it! It's funny, but I actually look forward to posting new recipes. It's a way to unwind and relax, plus I'm forced (internally) to constantly create new culinary delights to devour. And I love eating, so it works out quite nicely:)
- 2 skinless, boneless chicken breasts
- 1 tblsp olive oil
- 1 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 large tomato, cut into chunks
- 15 drops of hot peeper sauce ( I used Texas Pete Hot Sauce)
- 1 tblsp chili powder (divided)
- 2 jalapeno peppers, seeded and minced
- Salt & Pepper
- Throw the chopped up chicken into a bowl. Add 1/2 tablespoon chili powder and salt and pepper to taste and mix up well.
- Heat the oil in a large skillet over medium heat. Once the oil is nice and hot, add the seasoned chicken and saute for 4 minutes or so until no longer pink. Using a slotted spoon, remove the chicken from the skillet.
- Toss the chopped green pepper and onion into the chicken oil and stir fry until soft. Then add the jalapeno peppers, tomatoes, hot pepper sauce, plus the remaining 1/2 tablespoon chili powder and cook for another 4 minutes (stirring often). Finally, toss in the cooked chicken and stir fry for 2 minutes more.