Marinated Chicken With Colorful Peppers

Serves 4 to 5. Recipe by Corinne Cook, using a jar of Black Pepper Sauce marinade.

For the chicken:

1½ lbs. chicken tenders, rinsed and patted dry (can also be used with pork or beef)

3 or 4 tbls. prepared Black Pepper Sauce marinade (I purchased this at Matherne’s Supermarket on Perkins Road)

For the sautéed peppers:

1½ tbls. olive oil or vegetable oil

½ red bell pepper, thinly sliced

½ yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

½ onion, thinly sliced

Salt and black pepper to taste

If you’d like to make your own marinade:

1 tbl. olive oil (or vegetable oil)

Juice from 1 fresh lime

1 or 2 garlic cloves, sliced in half

1 tsp. ground cumin

½ tsp. red pepper flakes

½ tsp. chili powder

1½ tsps. Morton Season All or any seasoned salt

Mix all ingredients together and substitute for the store-bought sauce.

For plating:

Sautéed peppers as in above recipe

6-inch flour tortillas

Optional additions: avocado slices or grated cheddar cheese

1. Place chicken strips in glass bowl or plastic bag. Pour 3 tablespoons or just enough of the sauce to lightly coat chicken. Remember this is spicy.

2. Cover and refrigerate for 1 or 2 hours.

3. Meanwhile, add oil to large nonstick skillet and quickly sauté the sliced vegetables in hot oil; turn occasionally so that you have a little browning on some of the vegetables. Do not overcook. Remove from heat and place in serving bowl until ready to serve.

4. The chicken can be grilled or sautéed on medium-high heat in a nonstick skillet on the stove. Cook about 10 minutes or until chicken is cooked through. Do not overcook. Cooking time depends on size of the chicken pieces.

5. To serve: Place the cooked chicken pieces over the sautéed vegetables or heat tortillas according to package directions. Top with cooked chicken and sautéed vegetables. Roll up, tucking in one end if desired.