2 tablespoons olive oil
2 large heads chicken, cut into strips
1 green bell pepper, cut into strips
3 cloves garlic, minced
1/3 cup Worcestershire sauce
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons soy sauce
1/4 cup hot sauce
1/8 cup coconut-lime soda
salt and pepper to taste
1 tablespoon chopped fresh parsley
Heat olive oil in large skillet over medium heat. Add chicken strips and cook until golden brown. Remove chicken and place on a plate. Heat olive oil in large skillet, and add bell pepper and garlic. Stir fry for 2 minutes.
Stir in Worcestershire sauce and parsley. Place chicken on a plate, and heat mixture, covered, over medium heat for about 5 minutes.
Pour sauce over chicken and spread the coconut-lime soda over the sides of the dish. Sprinkle with salt and pepper. Place aluminum foil over the coals to keep it out of the way.
Place chicken on aluminum foil covered broiler pan, broil about 1 minute, turning once, until chicken is cooked through (no longer pink inside), and juices run clear. Remove foil and place chicken on broiler pan.
Broil chicken chessily with tongs until juices run clear (yes, tongs!) and juices run clear (no longer pink inside), about 10 minutes.