Sweet Pepper and Chicken Fajita Stir-Fry

Sweet Pepper and Chicken Fajita Stir-FryRecipe

Photo: Romulo Yanes

This delicious fajita stir-fry is best served with warm tortillas. Top with guacamole and sour cream for a delicious and easy weeknight dinner.

Serves: 4


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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 thinly sliced
1 large red onion, halved and thinly sliced
Kosher salt
Tortillas, optional


Prep: 20 Minutes
Stand: 15 Minutes
Cook: 15 Minutes

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.

Created date

April 2015

Nutritional Information

Calories 275
Fat 13 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 14 g
Fiber 2 g
Cholesterol 73 mg
Iron 1 mg
Sodium 599 mg
Calcium 34 mg