I am a huge fan of fajita’s, they are so good, and I am a lover of peppers and onions sauteed! Here is a recipe that you can whip up for Weeknight Chicken Fajitas that the family will love. Now of course you can make them on the weekend too! With it coming into garden season, it could be fun to plant peppers and onions so you can have fresh veggies right out of the garden to whip up these fajitas!
Note: I put the chicken even when it’s frozen into the marinade and let it thaw as it sits.
The longer it’s in the marinade the better (2-3 hours is good)
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke – this is the secret ingredient ( it’s worth it to
have a bottle of hand just for this!)
¼ teaspoon black pepper
1/8 teaspoon onion powder
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
1 teaspoon soy sauce (or liquid aminos)
2 tablespoons water
½ teaspoon lime juice (a quick squeeze of a cut lime)
dash of salt and pepper
1. Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat and addthe onion and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently.