Chicken Fajitas With Teriyaki Glaze
- Ready In:
- 1hr 10mins
- Ingredients:
- 21
- Serves:
-
8-10
ingredients
-
Marinade
- 1⁄2 cup teriyaki sauce
- 1⁄2 bunch fresh cilantro, chopped
- 2 garlic cloves, crushed
- 1⁄2 lime, juice
- 1⁄2 teaspoon cumin
- 16 boneless skinless chicken tenderloins
-
Teriyaki Glaze
- 1⁄2 cup low sodium soy sauce
- 1⁄2 cup grapefruit juice
- 1⁄8 cup hoisin sauce
- 1⁄8 cup ketchup
- 1⁄8 cup brown sugar
- 2 garlic cloves, crushed
- 1 inch piece gingerroot, chopped fine
- 1 1⁄2 teaspoons rice vinegar
- 1 teaspoon sriracha sauce
-
Vegetables
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
-
Fajita Fixins
- 10 tortillas (preferably whole wheat)
- 2 cups colby cheese, shredded
directions
- In zip top plastic bag, mix together marinade ingredients. Add chicken and refrigerate.
- Prepare teriyaki glaze by combining all of the ingredients in saucepan over medium heat. Bring to a slow simmer and cook, stirring occasionally, until glaze thickens.
- Caramelize onions and peppers in oil and butter in skillet over medium heat.
- Set aside some of the teriyaki glaze for serving. Brush remaining teriyaki glaze on chicken and broil about 6 inches from heat. Continue basting with teriyaki glaze until chicken is cooked through and no longer pink inside (about 10 to 15 minutes).
- To serve, pile shredded lettuce on plate. Divide chicken and caramelized vegetables among 10 tortillas. Drizzle teriyaki glaze on top and cover with shredded cheese.
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