Chicken thighs are used in this fajita recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa, and sour cream.
Ingredients
- Worcestershire sauce: 1 Tbsp
- cider vinegar: 1 Tbsp
- soy sauce: 1 Tbsp
- chili powder: 1 tsp
- clove garlic: 1 piece (minced)
- dash hot pepper sauce: 1 piece
- ½ pounds boneless, skinless chicken thighs: 1 piece (cut into strips)
- vegetable oil: 1 Tbsp
- onion: 1 piece (sliced)
- green bell pepper: 1 piece (sliced)
- lemon: 0.5 piece (juiced)
Metric Conversion
Stages of cooking
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Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.
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Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice. SunnyDaysNora
