Ingredients
1/2 cup lemon juice1/2 cup canola oil3 tablespoons chili powder1-1/2 teaspoons each garlic powder, ground cumin, dried coriander and dried oregano3/4 teaspoon salt3/4 teaspoon pepper1/4 to 1/2 teaspoon cayenne pepper, optional3 pounds boneless skinless chicken breasts, cut into 1-inch strips3 medium onions, halved and sliced into rings4 garlic cloves, minced
Preparation
In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl.
In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.
Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.
