I'll play:
slice chicken breasts diagonally into thin strips. marinate chicken for at least an hour (up to 4) in 1/3 cup soy sauce, 1/3 cup teriyaki sauce, 2 tbsp olive or canola oil, juice and zest of two limes, 2 tbsp olive or canola oil, 1 tbsp fish sauce, 2 cloves garlic (minced) and the serranos (sliced thin).
while the chicken marinades make a citrus dipping sauce with 1/3 cup honey, 1/3 cup teriyako sauce, 1/3 cup orange juice, juice of 1 lime, 1 tbsp soy sauce, 1 tbsp fish sauce, 1 thinly sliced green onion and all the habaneros you think you might want. taste and adjust as necessary with some salt or pepper. throw in however much cilantro you like for taste and some sesame seeds for posh looks.
remove chicken from marinade, drain on paper towels. reserve marinade.
cook chicken in a hot pan till just cooked through, remove from pan to a plate. add the bacon (diced), half an onion (diced), some sliced carrot or chopped broccoli or pea pods or etc etc to the pan and cook over high heat for just a few minutes (like 4-5), stirring often. when the vegetables are just getting tender add the reserved marinade (including however many serranos you like) directly to the pan while the hot vegetables are still in it. stir well, add the chicken back to the pan and cook till reduced - about 3 more minutes.
serve over your favorite rice and part out the dipping sauce in little cups for each plate.
should look a lil something like this, save I cut the chicken into chunks instead of strips and used murupi amarela peppers.
