1. Slice the chicken into 1/2 inch wide strips and reserve. 2. 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. 3. Whisk to combine. 4. Add chicken, mix well and refrigerate for 1-1/2 hours. 5. Add the rest of the vegetables and refrigerate 30 more minutes. 6. Heat a wok or large skillet over high heat. 7. Drain chicken mixture well and add to pan. 8. Sauté until chicken is cooked through, about 3 to 5 minutes. 9. Warm the tortillas and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
