Sizzling Chicken Fajitas
Heat up the skillet and make these chicken fajitas—the recipe rivals that of your local Mexican restaurant, and the price is right too.
Recipe by Cooking Light September 2005
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07/08/2013
I have another fajita recipe that I have been making for years and almost didn't try this--why change something that isn't broken? WOW!! I immediately threw out the other recipe. This was by far the best fajita I have ever made. I, too, was somewhat hesitate about the soy sauce but what a subtle flavor it gave to the chicken. I also used yellow and red peppers, not green as I don't care for them. I had leftover chicken which became some of the best chicken salad I have ever made. This was great with spanish rice.
05/30/2013
We will make on a regular basis! Definitely cook veggies first in cast iron, then do the chicken in cast iron afterward. YUM!
05/16/2012
This is one of my family's favorites. We use corn tortillas and sometimes add tomatoes and mushrooms to the veggie mix.
06/30/2011
We really enjoyed this. I cut the oil in half. I topped mine with a little queso fresca instead of the sour cream. We'll be eating the left overs tomorrow for dinner.
05/03/2010
Very good, very easy, and quite cheap. The best I can say is that these taste like quite good fajitas from a decent Tex-Mex place. Nothing terribly mind-blowing, but if you're looking for an excellent fajita recipe, I'm not sure you could do a whole lot better. HOWEVER! I will say that the cooking time for the chicken is way off. Boneless skinless breasts on a high heat, covered grill are usually done in 8-10 minutes (4-5 min./side). Cooking them at 10 minutes per side (20 min. total) would result in very dry chicken. Mine took about nine minutes. The veggies also took longer. I cooked them in a medium cast-iron skillet with a little bit less oil, threw in two sliced jalapenos, and cooked them (stirring frequently) for about 15 minutes in order to get some nice char on the peppers and onions. All told, this was a very tasty dish that yielded very good leftovers.
02/04/2010
I didn't think this was going to taste so authentic with a soy sauce based marinade, but this recipe is AWESOME!!! The hubs literally couldn't stop eating it, and it didn't even need the sour cream or salsa toppings (though it was good with them, too) I grilled the whole thing, peppers and all, on an indoor cast iron grill, and skipped the sizzling pan since I didn't want to wash an extra dish. I'm going to have to make this again; DH will insist.
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