Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serve: 4 people
- 6 corn tortillas, cut in half and into 1/4 inch strips
- 3 tablespoons extra virgin olive oil
- 4 red bell peppers, sliced
- 1 medium yellow onion, sliced
- 1 pound boneless-skinless chicken thighs, julienne
- 2 tablespoons soy sauce
- ¼ cup Thai basil, chiffonade
- 2 avocados, diced mixed with juice of ½ lime
- Kosher salt and freshly ground pepper, to taste
Preparation
Slice the tortillas in half, and then cut them into 1/4-inch strips. Add them to the ActiFry and coat evenly with 1 tablespoon of oil. Cook for 10 minutes until crispy and lightly browned. Check after 1-2 minutes of cooking to ensure they remain distributed in the pan, stop to breaking up any clumps with a wooden spoon. Remove them to a medium bowl, toss with salt and reserve. Add the red pepper and onion, and 1 tablespoon of oil and cook 20 minutes until softened and lightly colored. Remove to a plate and season. Add the chicken, 1T oil and cook 7-8 minutes until just cooked through. Check while cooking to ensure chicken remains distributed in the pan. Add back the pepper/onion mixture, add soy sauce and Thai basil, to heat through. Serve with crispy tortilla strips on top, and the avocado on the side.