Somebody's Dinner: Fajitas

Versatile fajitas can be served with just a tortilla or with beans, rice, spinach, chopped tomato, cheese, and sour cream. I've used this recipe for years and even my 2-year-old nephew would eat the chicken in a tortilla with refried beans and rice.

This recipe is great because you can have everything easily chopped and prepped before hand. I have walked in the door and been able to have a hot dinner on the table in 10 minutes.
If you're making for a bigger crowd, you can double the recipe to serve 8-10 and just heat up 2 big frying pans or woks to cook it all at once.

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Yields: 3-6 servings, depending on the size of the chicken breast
Active time: 12 minutes
Marinade time: 2 hours
Total Time: 2 hours 12 minutes

Ingredients

1 chicken breast, chopped into strips ( 2 inch by 1/2 inch x 1/2 inch)
1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

1 teaspoon chili powder

2 cloves garlic, minced or 1 teaspoon garlic powder

1 teaspoon Tapatio hot sauce or other hot sauce
1 tablespoon olive oil
1/2 a bell pepper, cut into strips
1/2 an onion, cut into strips or diced
Juice of 1/2 a lemon
4-8 tortillas

Directions

1) In a small measuring cup, whisk together soy sauce, Worcestershire sauce, cider vinegar, chili powder, garlic, and hot sauce. Add chicken and stir. Cover and refrigerate at least 2 hours or up to 2 days.

I'm sure you're jealous of my little egg whisk. It's so cute!

2) While it's marinading, you'll want to make sure your pepper and onion are chopped. I have pictures from making it 2 different times, the first time using a red pepper and a yellow onion; the second time using a greed pepper and a red onion. I've made this recipe so many times in the past 4 years and it's all been delicious, even with varied ingredients.

These next few pictures are from another time I made fajitas and used a red bell pepper and a yellow onion.

The easiest way to cut a bell pepper is to first cut off the ends, and use a long knife to cut out the center parts.

Once the inside is gone, slicing it is easy.

3) Drain marinade from chicken. Heat a large frying pan or wok to medium heat. When hot, add olive oil and drained chicken strips. Cook 5 minutes, stirring and flipping pieces every few minutes. Add bell pepper and onion pieces and cook 3 minutes more. Squeeze the half lemon over the top and serve with tortillas and your choice of toppings.

Yes, I just set my timer for 5 minutes and then 3 minutes and it always seems to work out.