Chicken Fajita Dinner

You Will Need:

2 tsp (30 ml) Lime Juice
2 Garlic Cloves, minced, or 1/2 tsp (2 ml) of Garlic Powder
1/4 tbsp (1 ml) Dried, crushed chilies, finely crushed
1/4 tsp (1 ml) Salt
Sprinkle of Pepper
1 lb (454 g) Boneless, Skinless Chicken Breast Halves, cut into thin strips
2 tsp (10 ml) Cooking Oil
2 Small Red (or other mild) Onions, sliced and separated into rings
1 Medium Green or Yellow Bell Pepper, slivered
1 Medium Red Bell Pepper, slivered
1 cup (250 ml) Frozen Kernel Corn, thawed
1 cup (250 ml) Fresh Is Best Salsa
2 tsp (10 ml) Water
1 tsp (5 ml) Cornstarch
80 g bag of Fresh Is Best Tortilla Chips

Put first 5 ingredients into a medium bowl.  Stir together well.  Add chicken strips.  Stir, cover, and marinate in refrigerator for 1-2 hours.

Heat cooking oil in large frying pan.  Add chicken and marinade.  Stir-fry for  about 3 minutes.

Add red onion and green and red peppers.  Stir together and cover.  Cook, stirring occasionally, for about 4 minutes.

Add corn and Fresh Is Best Salsa and stir.  Cook uncovered, stirring occassionally, until hot and bubbling.

Mix water and cornstarch in a small cup.  Stir into boiling mixture until thickened.

Sprinkle with corn chips.  Makes 6 1/2 cups (1.6L).