1 pound boneless skinless chicken breast or thighs (or a combo)
1 red bell pepper
1 jalapeño or poblano
1 yellow squash or zucchini
flour or corn tortillas
pico de gallo
cilantro and onions
Combine Worcestershire through oregano in a medium bowl.
Slice chicken into thin strips, no wider than 1/2″ and add to the bowl. Toss well to coat and set refrigerate for 30 minutes to 4 hours.
Meanwhile, slice peppers and onion into strips and set aside. Cut squash lengthwise in half, then into diagonal slices.
Prepare toppings and refrigerate.
When ready to cook, heat a tablespoon of oil in a large, heavy skillet over high heat. Once it is very hot, add peppers and onion strips to the skillet and cook for just a couple minutes until tender but not soft. Remove to a bowl. Add squash and cook to your liking. Remove to bowl.
Add more oil if necessary. Add the chicken strips. Cook for about a minute, without stirring, then turn and cook another minute or two until chicken is cooked through.
Add vegetables back to the pan and toss.
Serve in warm tortillas with your choice of toppings.