Submitted By: Dine & Dish
2 flour tortillas (10 inches), cut into 1/2-inch strips
3 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, sliced
1 small onion, sliced
2 tablespoons soy sauce
2 teaspoons brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 teaspoon cornstarch
2 tablespoons lime juice
1 medium tomato, coarsely chopped
In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels.
In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken juices run clear and vegetables are crisp-tender.
In a small bowl, combine cornstarch and lime juice until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.