Ingredients
Marinade:
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons GOLDEN BLOSSOM HONEY
2 cloves garlic, minced
1 teaspoon chili powder
1 dash hot pepper sauce
1 1/2 pounds chicken thighs, boneless and skinless
1 tablespoon olive oil
1 cup onion, thinly sliced
1 green bell pepper, cut into 1/4-inch strips
juice of 1 lemon
1/4 cup fresh cilantro, coarsely chopped
1 cup sour cream
1 cup salsa of your choice
4-8 flour tortillas, warmed according to package directions
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Cut chicken into 1-inch strips, discarding any fat. Place in bowl with marinade and toss. Refrigerate for 1 hour.
In a large skillet heat olive oil until very hot but not smoking. Remove chicken strips from marinade and place in a single layer in hot pan. Cook 3 minutes. Turn chicken and cook 1 more minute. Push strips to the side of the pan and add onion and pepper. Cook about 3 minutes stirring, until vegetables are crisp tender. Remove from heat. Drizzle with lemon juice.
Spoon on top of warm tortillas. Sprinkle with cilantro. Pass the salsa and sour cream.
Serves: 4
