This is one of the best homemade chicken fajita recipes that I have come across. If you have one that you feel is better, I would love to have you share it with me by either leaving a comment or via the Contact form.
- 3-4 Boneless, Skinless Chicken Breasts
- 1-2 Green Peppers, sliced into strips
- 1 Medium to Large Onion, sliced into strips
- 1/4 Cup of Lime Juice
- 2 Tablespoons of Olive Oil
- 1 Tablespoon of Salt
- 4 Cloves of Garlic, crushed
- 2 Teaspooons of Soy Sauce
- 1/2 Teaspoon of Liquid Smoke
- 1/2 Teaspoon of Cayenne Pepper
- 1/4 Teaspoon of Black Pepper
In a small bowl, combine lime juice, olive oil, salt, garlic, soy sauce, liquid smoke, cayenne and black pepper. Mix well. Pour mixture into a gallon sized Ziploc bag. Add chicken and peppers to the marinade and refrigerate at least 2 hours or overnight. Leave the chicken in whole pieces, but go ahead and slice the peppers.
When ready to cook, heat 1-2 tablespoons of oil in a skillet over a medium-high burner. While oil is heating, remove the chicken and peppers from the bag, discard marinade and slice your onions. Once the oil is hot, add chicken to skillet. Cook for 3-5 minutes on each side. Remove from skillet. Add peppers and onions to the skillet and cook until browned or caramelized, they will still have some snap to them. Usually about 5 minutes. Stir occasionally. While veggies are cooking, slice the chicken. Once veggies have browned, add chicken back into the skillet and add the following:
- 2 Tablespoons of Water
- 1 Teaspoon of Soy Sauce
- 1/2 Teaspoon of Lime Juice
- Dash of Salt and Pepper
Mix well and cook for an additional 2-3 minutes to heat everything through.
Serve with tortillas and the garnishments of your choice. Such as, picante sauce, sour cream, guacamole, cheese and lettuce. However, the mixture is great to eat even without the tortillas or any extra toppings.
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