I'm an advocate of stocking your pantry with spices. Aside from being economical, you can fore go buying pre-packaged seasoning mixes. They tend to have more sodium in them, not to mention some have MSG. But I digress. Having a stocked pantry of common spices allows you to make seasoning mixes to fit your tastes. Such is the case for these chicken fajitas. The seasoning is a combination of salt, pepper, garlic powder, onion powder, chili powder, cumin and cornstarch. That's it!
These spices are combined with chicken broth and oil to create a marinade for the chicken. After a few minutes of chilling, you're ready to sauté and your fajitas will be done in no time! We enjoyed our fajitas with some sour cream and a sprinkle of shredded cheese. To pair with the fajitas, I served them with Mexican rice.
recipe adapted from Food & Wine
1 teaspoon pure chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup chicken broth or stock
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1/4 green bell pepper—cored, seeded and cut into thin strips
1/4 yellow bell pepper—cored, seeded and cut into thin strips
1/4 red bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
For serving: (optional)
Shredded cheddar cheese
In a resealable plastic bag, combine the chili powder with the salt, cumin, onion powder, garlic powder, cornstarch, chicken stock and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.