4 boneless chicken breasts sliced two inch wide long strips
1 fresh juice of a lemon squeezed then quartered
1 fresh juice of a lime squeezed then quartered
1/2 teaspoon each salt, pepper. garlic powder
2 cloves minced garlic
1/4 teaspoon cayenne pepper
2 tablespoons sesame oil
In a large plastic container, place oil and seasonings, juices and lemon lime quarters in with chicken strips, shake till evenly coated and refrigerate for 30 minutes to an hour.
In a large plastic bag marinate:
Marinate assorted vegetables below of choice in 2 tablespoons olive oil, salt and pepper to taste with 1 tablespoon soy sauce, 1 tablespoon minced garlic, place bag in refrigerator until ready to stir fry.
Peppers, zucchini, baby cut corn, mushrooms, broccoli, tomato (other options to use , onions, carrots, celery, green beans or eggplant) use whatever you like.
Heat grill till hot on high (you can also stir fry in a large fry pan indoors with 2 tablespoons of olive oil or sesame seed oil).
Place lightly oiled sprayed wok (with holes) on to the grill to heat( you can purchase this at any store that sells gas grills). Remov marinade from refrigerator, drain, place chicken in wok. Cook till browned, around three to four minutes each side or until the juices run clear when cut into. Remove chicken, stir fry vegetables till desired softness. I usually cook them around 11 minutes still a little crunchy more on the softer side. Combine chicken and vegetables in a large bowl together.
Serve over cooked fluffy jasmine rice or pasta.