Sweet Pepper and Chicken Fajita Stir Fry

Sweet Pepper and Chicken Fajita Stir Fry
Sweet Pepper and Chicken Fajita Stir Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons fresh lime juice

  • 2

    tablespoons finely chopped cilantro

  • 1

    tablespoon plus 5 tsp. olive oil

  • 1 1/2

    tablespoons low-sodium soy sauce

  • 4

    cloves garlic, minced (about 1 Tbsp. plus 1 tsp.)

  • 2

    teaspoons packed brown sugar

  • 1/2

    teaspoon cumin

  • 1/2

    teaspoon chili powder

  • 1

    pound boneless, skinless chicken breasts, thinly sliced

  • 1

    large red bell pepper, seeded and thinly sliced

  • 1

    large yellow bell pepper, seeded and sliced

  • 1

    large red onion, halved and thinly sliced

  • Kosher salt

  • Tortillas, optional

Directions

In a medium bowl, combine lime juice, cilantro, 1 Tbsp. oil, soy sauce, 1 tsp. garlic, brown sugar, cumin and chili powder. Add chicken; stir well. Let stand for 15 minutes. 2. In a 12-inch nonstick skillet, heat 1 1/2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Spread half of chicken in a single layer, reserving marinade. Cook, undisturbed, for 2 minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1 1/2 tsp. oil; repeat with remaining chicken. 3. Add remaining 2 tsp. oil, peppers and onion to skillet. Stir-fry until vegetables are slightly charred and crisp-tender, about 5 minutes. Add remaining 1 Tbsp. garlic; stir-fry for 30 seconds. Season with salt. 4. Pour reserved marinade into skillet; let boil for 30 seconds. Return chicken and any juices that have collected to skillet; toss until heated through. Serve with warm tortillas, if desired.

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