chicken fajitas

1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1/2 green bell pepper, sliced
½ red bell pepper, sliced
1/2 lemon, juiced

In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for at least 30 minutes at room temperature, or cover and refrigerate for several hours. I think grilling the chicken tastes better than sautéing so I sauté the vegetables and then add the grilled chicken to them at the end. Serve with guacamole, sour cream and fresh salsa.