I used to make chicken fajitas quite a bit when Anthony and Aimee were growing up. Then I got distracted or made them one day and decided I didn’t really like them any more, I know, crazy huh!?! But last night Craig was commenting how many mini peppers we had still in the fridge and we had just stopped at those roadside stands all over southern California this time of year where a someone is selling 25 avocados for $5.00, granted they are small, but they are good; and it occurred to me that chicken fajitas would be really good for dinner tonight WITH homemade guacamole.
So this afternoon I prepared the chicken, onions, and peppers for marinating and cooked it all up when I got home from work. This recipe does require a tiny bit of preparation ahead because you want to marinate the meat for at least a couple of hours before cooking. That is probably the one requirement to the whole recipe, otherwise you may choose who many onions and peppers or how much chicken you want to use. You could cut everything up the night before and throw it all together with the marinate in the morning before leaving for work and then it will be ready when you get home to cook. It literally could marinate 2 to 8 hours. Now on to the ingredients and directions.
2 to 10 chicken tenderloins (depending on how many you are feeding) cut into 1/4 inch strips
1/2 to 3/4 yellow onion, sliced and quartered
3 to 8 mini peppers, (yellow, red, and orange) sliced
2 cloves garlic, minced
1/4 cup canola or vegetable oil
1/4 cup Mr. Yoshida sauce or soy sauce
1/4 cup lime or lemon juice
1 tsp. chili pepper
1/4 tsp. cumin
1/4 tsp. pepper
1/4 to 1/2 tsp. garlic salt
1) After slicing and mincing the first 4 ingredients, place into a ziploc baggie or sealed marinating container
2) Mix the next 7 ingredients together in a measuring cup and stir to emulsify
3) Pour the marinate over the chicken and vegetables, close seal and place in fridge for 2 to 8 hours
4) If possible turn baggie or marinade every 1 hour to 2 hours to mix flavors in
5) Once ready, heat a large skillet, put chicken and vegetable mixture in skillet, reserving and discarding extra marinate.
6) Cook over medium heat until chicken is cooked thoroughly and browned.
7) Serve with warm tortillas and condiments, such as: guacamole, salsa, sour cream, cheese, olives, and tomatoes.
8) Wrap taco or burrito style and enjoy eating.