Chicken Fajitas
Ingredients
- Boneless, Skinless Chicken Breasts, trimmed and prounded to even thickness
- Salt
- Pepper
- Vegetable Oil
- Bell Pepper, stemmed, seeded, and cut into 1/2 inch wide strips
- Red Onion, halved and sliced thin
- Water
- Chili Powder
- Lime Juice
- Cilantro, chopped
- Worcestershire Sauce
- Brown Sugar
- Tortillas, warmed
Steps
- Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat 1 tbsp oil in 10 inch nonstick skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6-8 minutes. Flip chicken, reduce heat to medium, and cook until chicken registers 160 degrees, 6-8 minutes. Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest while preparing veggetables.
- Add bell pepper, onion, water, chili powder, and salt to skillet and cook over medium heat until vegetables are softened, 5-7 minutes. Transfer to serving platter.
- Meanwhile, whisk lime juice, cilantro, Worcestershire, brown sugar, salt, and oil together in large bowl. Cut chicken into 1/4 inch thick slices and toss with lime juice mixture. Arrange chicken on platter with vegetables and serve with warm tortillas.
Notes!
"The Complete Cooking For Two Cookbook" America's Test Kitchen