Recipe by PanNan
A relatively quick and easy recipe - good for a week night. These taste similar to the Ninfa Fajitas - a popular restaurant dish.
Top Review by katie in the UP
welllll I never ate mama Ninfa's fajitas but these were really good!! I'm a soy sauce lover...I didn't mention to DH what was in the marinade..he loved them, he's not crazy about soy...so anyhow...I cooked my peppers with the onions. I also gave the whole thing a squeeze of lemon...perfect after work...quick meal!! Thank you!
- 2 1⁄2 lbs boneless skinless chicken breasts
- 3 tablespoons white wine
- 6 tablespoons butter (I've omitted this ingredient with success when watching calories)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ground black pepper
- 20 flour tortillas (the fresher, the better)
- sauteed onions or marinated onion (see recipe below)
- pico de gallo
- tomatoes, slices
- green bell pepper, rings
- 2 cups beef stock
- 1⁄4 cup soy sauce
- 2 dried arbol chiles, crushed or 2 fresh jalapenos, chopped
- 2 large onions, sliced into thin rings
Directions See How It's Made
- Prepare the grill (indoor or out) or the broiler.
- Pound the chicken breasts to 3/4 inch thickness, and set aside.
- Heat a heavy skillet over high heat for 3- 4 minutes.
- Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol.
- Reduce heat to medium.
- Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute.
- Add butter and stir until just melted.
- Remove skillet from heat.
- Dip the chicken breasts into the sauce, and turn them to coat thoroughly.
- Place breasts 3- 4" from heat source, or on in-door grill.
- Cook a few minutes until done to your taste.
- Remove from the heat and let it sit for about 5 minutes.
- Slice the breasts into slim finger length strips.
- To assemble the fajitas, pile a platter high with the chicken strips, and accompany the platter with tortillas, onion, pico de gallo, guacamole, tomatoes and bell pepper rings.
- Let everyone help themselves.
- For each serving, fill a tortilla with some of the chicken and portions of the garnishes.
- Marinated onions: Reduce the stock to 1 cup in a small sauce pan.
- Add soy sauce and chiles; stir.
- Place onions in a medium bowl and pour the marinade over them.
- Cover the bowl and refrigerate it for several hours or overnight.
- Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm.
- They'll keep at least 10 days.