1 1/2 lb. boneless chicken breast
1 tbsp. chili powder
1/4 c. lite soy sauce
1 clove garlic, mashed
1 tbsp. vegetable oil (or olive)
2 lg. tomatoes, seeded & cut into strips
1 (4 oz.) can chopped green chilies
2 tbsp. minced green onion
Grated Cheddar cheese
Picante or taco sauce
Tortillas (warm)

Slice chicken into 1/8 inch strips and marinate with soy sauce, garlic and chili powder at least 1/2 hour.

In a heavy large frying pan or wok heat oil. Stir fry chicken until no longer pink. Add tomatoes, chilies and onions until heated through. Serve as filling with tortillas and use Cheddar cheese and sauce as topping. Makes approximately 6 servings.

2 tablespoons soy sauce plus 2 tablespoons water may be substituted.