Spicy Chicken and Pepper Skillet
Rinse chicken, pat dry and cut into thin strips. Peel shallots and finely chop. Blanch tomatoes, peel, halve and chop. Rinse peppers, drain and pat dry and remove seeds and ribs and cut into strips.
In a large skillet, heat 2 tablespoons oil and brown chicken on both sides. Add pepper strips and fry for about 5 minutes over high heat and stir frequently. Lift out meat and peppers with a slotted spoon and set aside. In remaining oil, fry shallots and chile peppers. Add tomatoes, 1 tablespoon vinegar, salt and 1 teaspoon sugar and cook, stirring frequently, for about 3-4 minutes. Return chicken and peppers to pan. Season with salt and sprinkle with cilantro. Serve immediately.