1 - 1 1/2 pounds/450-775g. boneless, skinless chicken thighs or breasts
2 medium yellow onions sliced into thin strips
1 large red bell pepper sliced into thin strips
2 large green bell peppers sliced into thin strips
½ cup/125ml olive oil
1 ½ teaspoons/7ml liquid smoke or braggs liquid aminos
2 tablespoons/30ml apple cider vinegar
1 teaspoon/5ml honey
¼ cup/60ml water
1 tablespoon/15ml fresh lime juice (about 1 lime)
¼ teaspoon/1ml Worcestershire sauce
3 cloves garlic, minced
½ teaspoon/2ml oregano leaves
3 tablespoon Poultry Seasoning (optional)
Combine the ingredients for the marinade and divide to marinate chicken and vegetables separately. Pat chicken dry and cut into 1/4 inch/6mm strips. Add chicken to the bowl of the marinade. Slice the vegetables and place them in the bowl with remaining marinade. Refrigerate both dishes for 30 minutes to 2 hours. Preheat cast iron pan over medium high heat. Add about a teaspoon/5ml or so of canola oil or other neutral oil, and when it gets hot add the chicken in one layer. It should be sizzling quite a bit. Cook for 5-7 minutes, turning over to brown both sides You may need to do this in batches. Remove the chicken to a dish to keep warm.
Now add the vegetables to the pan and toss as they cook. Cook the vegetables till they get slightly limp but still have a crunch to them, 3 or 4 minutes.
Serve with tortillas and rice and homemade made guacamole and salsa.