ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Pepper and Chicken Fajita Stir-Fry

Photo: Romulo Yanes

Prep time 20 mins
Stand time 15 mins
Cook time 15 mins
Yield

Serves: 4

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

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

Nutrition 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

How to Make It

  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.