Recipe Ingredients
- 2 chicken breasts, boneless, skinless, cut into 1/2-inch strips
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1/2 (28-ounce) bag Alexia® House Cut Fries with Sea Salt
- 1 tablespoon olive oil
- 1 small red onion, cut into 1/2-inch slices
- 2 small red bell peppers, cut into 1/2-inch slices
- 2 plum tomatoes, seeded and chopped
- Chopped fresh green onions, for garnish
- Chopped fresh cilantro, for garnish
- 4 cups cooked long-grain white rice, kept warm, for serving
Recipe Directions
- Combine chicken, vinegar, soy sauce, honey, cumin and paprika in resealable plastic bag. Massage mixture into chicken to cover completely. Marinate at room temperature for 2 hours, or refrigerate several hours or overnight.
- Preheat oven to 425° and line a rimmed baking sheet with parchment paper. Place fries evenly on prepared baking sheet. Bake fries according to package directions. Set aside.
- Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring frequently until golden-brown and internal temperature reaches 165°F, about 4 to 6 minutes. Transfer chicken to plate and set aside.
- In the same skillet, add onions, peppers and tomatoes and reduce heat to medium. Cook, stirring frequently until vegetables are tender, 3 to 5 minutes.
- Return chicken to the pan and cook until warmed through, about 1 minute. Add prepared fries and toss to coat, about 1 minute. Remove from heat.
- Garnish chicken with green onions and cilantro. Serve with rice and enjoy.
