5 tbsp. vegetable oil
1/4 c. lime juice
1/2 tsp. ground cumin
1/8 tsp. cayenne
1 lb. skinless, boneless chicken breasts, cut into thin strips
1/4 tsp. pepper
1 lg. yellow bell pepper, cut into thin strips
1 lg. red bell pepper, cut into thin strips
1 lg. green bell pepper, cut into thin strips
1 onion, thinly sliced
1 garlic clove, minced

In glass dish, mix together 2 tablespoons oil, lime juice, cumin and cayenne. Add chicken and toss to coat completely with marinade. Refrigerate 1 to 2 hours for extra flavor.

In wok, heat 1 tablespoon oil until very hot. Add chicken with marinade and stir fry over high heat until chicken is white throughout, 3 to 5 minutes. Remove from wok.

Add remaining 2 tablespoons oil to wok and heat to very hot. Add peppers, onions and garlic; stir fry until crisp tender, 3 to 5 minutes. Return chicken to wok, season with pepper. Toss until heated through, about 1 minute. Serve with warm flour tortillas, shredded cheese, sour cream and guacamole.