Sweet Pepper and Chicken Fajita Stir-Fry
Ingredients
- 3 tablespoons
fresh lime juice
- 2 tablespoons
finely chopped cilantro
- 1 tablespoon
plus 5 tsp. olive oil
- 1 1/2 tablespoons
low-sodium soy sauce
- 4
cloves garlic, minced (about 1 Tbsp. plus 1 tsp.)
- 2 teaspoons
packed brown sugar
- 1/2 teaspoon
cumin
- 1/2 teaspoon
chili powder
- 1 pound
boneless, skinless chicken breasts, thinly sliced
- 1
large red bell pepper, seeded and thinly sliced
- 1
large yellow bell pepper, seeded and sliced
- 1
large red onion, halved and thinly sliced
-
Kosher salt
-
Tortillas, optional
Preparation
1. In a medium bowl, combine lime juice, cilantro, 1 Tbsp. oil, soy
sauce, 1 tsp. garlic, brown sugar, cumin and chili powder. Add chicken;
stir well. Let stand for 15 minutes.
2. In a 12-inch nonstick skillet, heat 1 1/2 tsp. oil over
medium-high heat until very hot; swirl to coat skillet. Spread half of
chicken in a single layer, reserving marinade. Cook, undisturbed, for 2
minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1
1/2 tsp. oil; repeat with remaining chicken.
3. Add remaining 2 tsp. oil, peppers and onion to skillet.
Stir-fry until vegetables are slightly charred and crisp-tender, about 5
minutes. Add remaining 1 Tbsp. garlic; stir-fry for 30 seconds. Season
with salt.
4. Pour reserved marinade into skillet; let boil for 30 seconds.
Return chicken and any juices that have collected to skillet; toss
until heated through. Serve with warm tortillas, if desired.
No comments:
Post a Comment