Recipe by That Napa Chicken Ranch
We tried so many recipes, but none quite hit the spot- we like a recipe that can be prepared using ingredients readily available. Here the peppers, onions, lime and some of the spices can be found in our garden. The rest are common pantry ingredients (at least in our house!)
- 4 boneless skinless chicken breast halves (Cut into 1/2 inch strips)
- 1 yellow bell pepper (Cut into thin strips)
- 1 green bell pepper (Cut into thin strips)
- 1 red onion (Slice into thin strips)
- 4 tablespoons vegetable oil
- 1 teaspoon oregano
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon Tabasco sauce (optional)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 lime, juice and zest of (zest the peel and then juice the lime- add both to the marinade)
- flour tortilla
Directions See How It's Made
- Combine the marinade ingredients into a large mixing bowl and combine well. Add the chicken and the vegetables.
- Let this marinate at least 15 minutes, but no more than an hour so the mix doesn't get mushy.
- Heat a large flat griddle or a large frying pan to high heat. Cook the mix in several batches so that the mixture is not crowded in the pan- it will brown much easier and taste better that way. It takes about 6-8 minutes each batch to get them noce and browned. Turn the mixture occasionally as it cooks to get the browning even.
- Add the mixture back onto a clean bowl as you cook the rest- cover the bowl with a large plate so the vegetables will continue to steam and get soft.
- Heat the tortillas as you normally do- we throw ours on the grill before we start to warm them. We then keep them in a covered bowl where they are easy to pull out to serve!
- We usually serve these family style- with the bowl of fajitas in the center of the table and everyone builds their own!