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

Laraine Perri
Recipe by Health May 2015

Gallery

Credit: Romulo Yanes

Recipe Summary

prep:
20 mins
stand:
15 mins
cook:
15 mins
total:
50 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

275 calories; fat 13g; saturated fat 2g; protein 26g; carbohydrates 14g; fiber 2g; cholesterol 73mg; iron 1mg; sodium 599mg; calcium 34mg.
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