Quick Chicken Stir-Fry Recipe
Reimagined Write-up:
Craving Tex-Mex at home? Forget the theater! These smoking-hot chicken fajitas will save the day. An easy marinade for the chicken, some grilled veggies, and a handful of tasty extras make this an effortless weeknight dinner. Serve 'em alongside homemade guac, pico, jalapeno poppers, and a mojito or two.
This crowd-pleaser was a star in our "No-Fuss Mexican Munchies" gallery, perfect for Cinco de Mayo.
- Portions: Approx. 8 fajitas
- Difficulty: Breeze through it!
- Time: 1 hour 15 minutes
Ingredients (14)
- 1/3 cup fresh cilantro, finely chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Juice of 1 lime
- 3 tablespoons of olive/vegetable oil
- 1 lb chicken breasts, boneless and skinless
- Salt and pepper to taste
- 1 bell pepper, any color, sliced into 1/2-inch strips
- 1 large red onion, halved and sliced into similar chunks
- 8 (6-inch) tortillas (either corn or flour)
- Guac, salsa, and sour cream (forOptional garnish)
Process
- Combine the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow dish. Toss in the chicken, ensuring it's evenly coated. Let it rest for at least 10 minutes, up to 24 hours if needed.
- Preheat your trusty grill pan to medium-high heat. When it sizzles, add the seasoned chicken, cooking undisturbed for about 10 minutes or until it's nicely browned on the bottom. Flip, season the second side, and cook until it's equally browned and cooked through, roughly 10 more minutes. Transfer the chicken to a cutting board to rest.
- Toss the sliced bell pepper and onion in the remaining oil, season them with salt and pepper, and arrange them in a single layer in the grill pan. Cook, stirring occasionally, until they're tender and juicy with tasty char, approximately 10 minutes. Transfer the veggies to a serving platter while you warm the tortillas.
- Dry-fry a tortilla in a hot cast-iron or non-stick skillet, turning it once, until it's heated through. Wrap the warmed tortilla in a clean dishtowel to keep it warm. Repeat with the remaining tortillas.
- Slice the cooked chicken against the grain into 1/2-inch slices and place it alongside the charred veggies on the serving platter. To serve, fill a warm tortilla with chicken, veggies, and customize it with your preferred guac, salsa, and sour cream (if you're feeling adventurous).
An easily adaptable recipe to create a fun and engaging Mexican dining experience for your next fiesta! Enjoy!
- The easy marinade for the chicken in this recipe includes fresh cilantro, minced garlic, chili powder, ground coriander, ground cumin, lime juice, and olive oil.
- The grilled veggies in this recipe, such as bell peppers and red onions, are seasoned with salt, pepper, and a bit of oil before being cooked undisturbed for a charred and tender texture.
- Served with these chicken fajitas are optional garnishes like guacamole, salsa, and sour cream, making the dish more customizable and appealing.
- For an undisturbed cooking process, the seasoned chicken should be left undisturbed on the grill pan for about 10 minutes or until it browns, and then flipped and cooked until it's browned and cooked through, for an additional 10 minutes.
