Title: Chicken fajitas
 Categories: Poultry, Lowfat, Lowcal
      Yield: 4 Servings
 
      4 ea CHICKEN BREAST FILLETS
      2 tb LEMON JUICE
      1 tb RICE VINEGAR
      1 tb WORCESTERSHIRE SAUCE
    1/8 ts LIGHT SALT
    1/4 ts PEPPER
    1/4 ts CUMMIN
      1 tb CRUSHED CORIANDER
      2 ea CLOVES GARLIC, MINCED
      1 ts OIL
    1/4 ea GREEN PEPPER, CHOPPED
    1/4 ea ONION, CHOPPED
    1/4 ea TOMATO, CHOPPED
      1 ea CARROT, CHOPPED
 
  PLACE CHICKEN IN SHALLOW DISH. COMBINE LEMON JUICE AND ALL SPICES.
  POUR OVER CHICKEN AND ALLOW TO MARINATE, COVERED, FOR ABOUT 30
  MINUTES TO ONE HOUR IN REFRIGERATOR. ADD OIL TO WOK OR STIR-FRY PAN
  AT MEDIUM HIGH HEAT (325 DEG F) AND COOK VEGETABLES FOR ABOUT TWO
  MINUTES. REMOVE VEGETABLES FROM WOK AND SET ASIDE. ADD CHICKEN TO WOK
  AND STIR-FRY FOR 3 TO 5 MINUTES. RETURN ALL VEGETABLES TO WOK AND
  STIR-FRY FOR AN ADDITIONAL 1 MINUTE. SERVES 4. PER SERVING: 313
  CALORIES, 22 % FAT - 7.6 gm FAT.