- 8
Ingredients
- Plum sauce:
- Plum sauce
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 large red onion, sliced
- 2 tbsp. olive oil
- 2 lb. skinned and boned chicken breasts
- 8 (8-inch) flour, tortillas, warmed
- lime wedges
- Topping: guacamole pico de gallo
- 1 tbsp. butter
- 1 small onion chopped
- 1 (7.6oz.) jar Asian plum sauce
- 1/2 (6 oz.) can frozen lemonade concentrate, thawed
- 1/2 c. chili sauce
- 1/4 c. soy sauce
- 1 tbsp. dry mustard
- 1 tsp. ground ginger
- 1 tsp. Worcestershire sauce
- 1/8 tsp. hot sauce
Preparation
Step 1
Prepare Plum sauce as directed. Remove and serve 1 cup for basting. Keep remaining sauce warm. Sauté bell pepper and onion in hot oil in a large skillet over medium-high heat 3 minutes or until crisp tender, keep warm. Grill chicken over medium high heat. (350 degrees to 400 degrees) 7 minutes on each side or until done basting often with 1 cup reserved plum Sauce. Cut chicken into thin strips. Serve with sautéed vegetables, remaining plum sauce, warm tortillas, lime wedges, and desired toppings. Skillet fajitas: Prepare plum sauce and sauté vegetables as directed. Cut chicken into thin strips. Cook in batches in 1 tablespoon olive oil in a large skillet over medium-high heat stirring often, 10 minutes or until done. Cook chicken and 1/4 cup plum sauce until thoroughly heated. Plum sauce: Melt butter in a medium saucepan over medium-high heat; add chopped onion and sauté until tender. Stir in plum sauce and remaining ingredients. Bring sauce to a boil reduce heat, and simmer 15 minutes.