Easy Chicken Fajita Recipe
This chicken fajita recipe is perfect for those evenings that the office meeting ran late, traffic was a nightmare, or the kids soccer game went into overtime. With a little bit of chopping this meal can be ready in 20 minutes or less.
• 3 pounds bones chicken breasts
• 1 onion
• 1 red bell pepper
• 1 yellow pepper
• 3 teaspoon chile powder
• 3 teaspoons salt
• 1 ½ teaspoons cumin
• 1 ½ teaspoons onion powder
• 3 tablespoons cornstarch
• 3/4 cup cold water
• 3 tablespoons olive oil
• ¼ cup tablespoons lime juice
• 8 tortillas
• Garnish with: guacamole, sour cream, salsa, shredded cheese, or refried beans
Chop the onions and peppers into long, wide strips. Cut the chicken into long, wide strips. Set aside.
In a small bowl, combine the chile powder, salt, cumin, onion powder. Set aside.
In a large bowl, combine the cornstarch and water. Whisk until the cornstarch has dissolved. Add the olive oil and lime juice. Whisk in the chile powder mixture.
Add the chicken, onions, and peppers to the mixture and toss to coat. If time allows refrigerate for thirty minutes.
In a frying pan set on medium, fry the mixture until the chicken is cooked through and the vegetables are crisp and tender-about 10 minutes.
Warm the tortillas in the microwave, spread your desired garnishes on the tortilla, fill with the chicken fajita filling, and enjoy!