4 whole Chicken Breasts
1 Tbsp Honey
3/4 cup Soy Sauce
2 Tbsp Teriyaki Sauce
1 cup Water
1 Tbsp Garlic
1 chopped Onion
1/2 cup White Wine (or Chicken Broth)
1 squeezed Lemon
2 Sliced Onions
sliced Green and Red Pepper
Flour Tortillas
Instructions:
For the marinade: combine the first nine ingredients in a gallon sized zip-loc bag. Refrigerate in bag for at least two hours. Take the chicken out of the bag (discard marinade) and grill the chicken. When cooked through, let cool and slice into thin strips. In large skillet place sliced onion, green and red peppers as a bed for the sliced chicken. Place the chicken strips in the skillet and cook on low heat until onions are tender. Squeeze more lemon on top if desired. Serve with warm flour tortillas and your favorite toppings.
