1/4 lb. boneless chicken strips
2 tbsp. oil
3/4 tsp. chili powder
3/4 tsp. cumin
3/4 tsp. oregano
1 sm. green pepper
1 sm. clove garlic
1/4 tsp. salt
1/8 tsp. pepper
1 to 2 drops hot sauce
1 sm. onion

Cut chicken into 1/2 inch slices. In mixing bowl, combine oil and meat with all ingredients except onion and green pepper. Marinate several hours or overnight in refrigerator. Preheat Fajita skillet. Toss red and green pepper and onion strips with chicken mixture. Place in skillet; stir. Cook 45 seconds to 1 minute or until browned. Remove from heat and serve. May serve with warmed flour tortillas, refried beans, shredded lettuce, chopped green onions, shredded cheese, guacamole, and salsa. May substitute steak.