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3 whole boneless, skinless chicken breasts or deboned chicken thighs
2 garlic cloves, crushed (or 2 cubes Gefen Frozen Garlic, thawed)
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika
1/2 teaspoon chili powder
2 teaspoons cumin
1 tablespoon vinegar
oil, for frying
pita, for serving
Wash chicken and cut into thin strips (about one inch wide); pat dry.
Make a paste out of the spices and vinegar and, using your fingertips, rub evenly into the chicken.
Let marinate in fridge, covered, for two to three hours.
Coat the bottom of a frying pan with oil and sauté chicken pieces on all sides on medium-high heat until tender, almost 10 minutes. Stir constantly.
Serve hot with warm pita.
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