Sweet Pepper and Chicken Fajita Stir Fry

By charlotteh371

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

Preparation

Step 1

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.