Chicken Yucatan - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
2 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon ground cumin
2 tablespoons orange juice
2 tablespoons white vinegar, can use cider vinegar
1 dash Tabasco sauce, more if desired
1 tablespoon vegetable oil
1 medium onion, sliced
2 red bell peppers, can use green, seeded and sliced
1 1/2 - 2 cups canned tomatoes, chopped
1 dash pepper

Preparation

Cut the chicken into slices 1/8-1/4\" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
Meanwhile, chop vegetables.
Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
Serve over brown rice with a side salad.