Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: remove skin and bone from chicken. cut into strips,cut peppers into chunky strips. heat pan on gas. mix all spices and flour together. coat chicken with spice mixture and saute in the pan for 3 to 4 minutes. combine avocado chile lemon juice and garlic in a food processor until smooth. lightly coat vegetables with spice mix and add to pan. fry for one minute and place in a hot oven (use only cast iron pans) for another four minutes. heat sizzle plates on gas rings. place them on the wooden bases. remove pan from the oven,portion the chicken onto each plate. add some warmed stock and stand back. serve with flour tortillas and guacamole.

Target recipe: in a re-sealable bag, combine chile powder, salt, cumin, garlic powder, onion powder, cornstarch, and water. add chicken, bell peppers, and onion; gently knead to coat. refrigerate for 15 minutes heat the oil in a skillet, empty the contents of the bag into the skillet and cook over high heat. stir occasionally and cook until the vegetables are tender crisp and the chicken is cooked through, about 7 minutes. remove from heat and stir in lime juice. transfer to serving dish and enjoy with lime wedges.