1. Mix first 8 ingredients in a gallon-size zipper-top bag and seal the bag. Shake the bag to combine the spices thoroughly. 2. Cut chicken into 1/2 inch wide strips and place in the bag. Shake the bag to coat the chicken completely. Refrigerate for a minimum of 1hr. 3. Heat the skillet over medium heat. Add the chicken pieces and cook until lightly browned on the first side, 4 to 5 minutes. Turn the chicken and cook until no longer pink in the center, another 4 to 5 minutes. 4. Serve over rice or salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
