INGREDIENTS:

¾ cup milk stout

2 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon canola oil

1 tablespoon Worcestershire sauce

3 cloves garlic, minced

4 chicken breasts, boneless and skinless

1 medium onion, cut in half and sliced

1 yellow pepper, seeded and julienned

1 red pepper, seeded and julienned

Salt and pepper to taste

8 tortillas, each cut into 4 triangles

1 jalapeno pepper, thinly sliced

1 cup sour cream to serve

Coriander leaves

METHOD:

Combine the first six ingredients and stir well to create the marinade. Place chicken strips in a zip-lock bag or bowl and add ¾ cup of the marinade. Allow to marinate in the fridge for one hour. In a separate bowl combine the onion, peppers and remaining marinade and toss to make sure they are well coated. Then also set in the fridge to marinate.

Heat a pan with a dollop of oil. Remove chicken from the marinade and season with salt and pepper to taste. Then cook in a hot pan for about two minutes on each side or until cooked. Remove chicken from the pan and set aside in a covered bowl to keep warm.

Remove peppers and onion from marinade and pan-fry in same pan where you made the chicken. Cook until tender. To serve, place chicken strips onto a platter and top with onions and peppers and garnish with jalapeno slices. Serve with toasted tortillas and sour cream.

SERVES: 4

TIME: 1 hour 32 minutes

For more stories like this one, be sure to buy the Sowetan newspaper from Mondays to Fridays