Fajitas with Stir-Fried Chicken
Submitted by feedme
Stir-fried chicken fajitas marinated in lemon juice, cumin, and fresh coriander. Sauteed chicken strips rolled in warm flour tortillas with salsa, lettuce, and sour cream.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
30 minThese chicken fajitas start with a punchy lemon-cumin-coriander marinade that does double duty. Part of the mixture coats the chicken, and the rest becomes the sauce served alongside. That means every layer of flavor reinforces the next.
Cutting the chicken breast crosswise into thin strips is what makes the saute so quick. Thin strips cook in about 5 minutes over medium-high heat, staying juicy inside while picking up a little color on the edges.
This is a build-your-own dinner. Warm tortillas, sauteed chicken, shredded romaine, salsa, and sour cream all go on the table and everyone assembles their own. Less work for the cook, more fun for the table.
Pro Tips
- Marinate the chicken while you prep everything else. Even 15 to 20 minutes makes a noticeable difference in flavor.
- Warm tortillas in foil in the oven, or wrap in a damp paper towel and microwave for 60 seconds. Cold tortillas crack when you roll them.
- Don’t crowd the skillet. Cook the chicken in a single layer so it sears instead of steaming.
- The chicken and sauce can be prepped ahead. Just cook the meat and warm the tortillas right before serving.
Variations
- Swap chicken for sliced flank steak and increase the saute time to 6 to 7 minutes.
- Add sauteed bell peppers and onions to the skillet for a more loaded fajita.
- Use corn tortillas instead of flour for a gluten-free option with a more toasted, earthy flavor.
Ingredients
Directions
Preheat the oven to 200.
Cut the chicken breast crosswise into ¼ inch-thick strips. Place the chicken in a small bowl.
Add 6 tablespoons of the lemon juice, 2 tablespoons of the mix gently until the chicken is well coated; set aside.
Stack the tortillas and wrap them in foil. Place them in the oven to warm for 5 to 10 minutes.
Maenwhile make the sauce: In a small bowl, stir together the tablespoons of coriander (if using).
Shred the lettuce.
In a medium skillet, warm the oil over medium-high heat. Add the chicken and sauté until white and firm, about 5 minutes.
Place the tortillas, chicken, shredded lettuce, sauce and sour cream. The diners can then assemble their own fajitas by topping a tortilla with some of each of the ingredients, ending with a dollop of sour cream, and then rolling it up.
TIME-SAVERS: MICROWAVE TIP: Just before serving, stack the tortillas and wrap them in a damp paper towel.
Cook at 100% for 1 minute.
DO-AHEAD: Since the fajitas are fine served at room temperature, much of the preparation can be done ahead of time.
The sauce (Step 5) can be made and the chicken marinated in advance.
Just be sure to cook the chicken and warm the tortillas as close to serving time as possible.
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