Thursday, January 14, 2010
The Best Chicken Fajitas
Stumbling across this recipe could not have come at a more perfect time! I purchased a family-size package of chicken breasts the other day and used the majority for my chicken scaloppine. I had three large chicken breasts left and what do you know...that's EXACTLY what this recipe calls for! :) My husband and I used to enjoy going out for the "all-you-can-eat" fajitas at the local Don Pablos...that is, of course, before we had kids! Dining out is quite the ordeal and not overly enjoyable with the two kids fidgeting around the entire time, so I was excited to find a recipe that claimed to create "the best chicken fajitas", so we could enjoy them at home!
1/4 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
1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon liquid smoke
1/4 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
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper
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.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side--I used my indoor grill pan. Remove from pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms 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. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and any toppings of your choice--I used Mexican cheese and sour cream, but you could also use tomatoes, lettuce and guacamole!
Source: My Kitchen Cafe