A fusion of Mexican- Asian style Chicken Fajitas that are both easy and tasty!
Do you love chicken fajitas? I do. There’s something about chicken, peppers, and onions wrapped in a tortilla that just makes me seriously hungry. This recipe is incredibly easy to make!
S, long time, no post. If you were unaware, I lost my marbles along with my health on our trip out west. So, long story short I’m okay but confused, worn out and in need of medical intervention. I’m hanging in there though and trying to keep my sense of humour about things. I’ll fill you in more on the whole ordeal later this week. For now I’d like to turn your attention to Sunday Supper and our Mexican Fiesta.
Okay truth time. I am wicked sick so I did not do up the fajitas the way I had planned. I can barely stand upright folks. So I did an easy peasy, sorta Mexican- Asian type fajita this week. It is the best I could do on such limited energy. I took on too much this week, but did not want to let my Sunday Supper crew down since I had to bail last week due to the whole “hospital thing”. So I powered through and this is my idea of Mexican when I’m tired and can’t handle anything too spicy. So if you like watered down, Americanized Mexican food this is the dish for you. If you’re looking for authentic, spicy Mexican food I’d suggest visiting the rest of the crew for inspiration. I’m sure they went above and beyond as they always do. This group rocks, and they cook up amazing food. So on with the food. Watered down and otherwise.
- 1 large White or Sweet Onion cut into thin strips
- 4 large boneless skinless chicken breasts, cut into thin strips
- 2 green peppers cut into thin strips
- 2 red peppers cut into thin strips
- 2 yellow peppers cut into think strips
- 2 tablespoons Stir fry Sauce such as General Tao's
- Salt and Pepper to taste
- Cayenne Pepper to taste
- Red Pepper Flakes to taste
- 1 to 2 packages tortillas we used medium sized
Cut up your onion into thin strips. Place in a frying or saute pan you've sprayed with non stick spray over medium-low heat and drizzle with olive oil. Let this cook for about 15 to 20 minutes while you cut up and cook the other ingredients. You want them almost caramelized before you add the next ingredient. Stir every few minutes and add extra olive oil if you find it getting too dry or sticking to the pan.
Cut up your chicken into thin strips, place in a separate frying pan or saute pan you've sprayed with non stick spray, and cook over medium heat until almost brown. Stir it often. Mine took about 10 to 12 minutes but I like mine quick crispy so feel free to reduce cook time to 8 to 10 minutes if you like. Once it's almost cooked add the stir fry sauce and stir often. Then you can add the spices to taste.
While the chicken is cooking you can cut up your peppers and set them aside until the onions are almost caramelized. Once those onions are just starting to turn golden toss the peppers into the same pan as the onions. Cook for about 4 to 5 minutes more depending how you like your peppers. I like mine just starting to soften with a touch of crunch right in the middle. It's all about personal preference with cooking. Feel free to sort of ad lib when cooking. There's no right or wrong way.
Once everything is cooked, toss some fajitas into the microwave for a few seconds to soften them up, then pop some chicken and some peppers and onions into them. You can jazz yours up with whatever you like. I kept mine mild.
Serve with a big old "I need to lie down now" smile!
Keep in mind this is a watered down, more Americanized Mexican dish. I was sick when I cooked this up so I kept it simple and low on the spice barometer. Feel free to amp it up any way you like.
Hope you like it. This really is a simple dish and easy on the taste buds for those less daring. So this would be good for kids for sure. Plus it’s easy peasy and cooks up quick. Save some time by using some leftover cooked chicken or buy a rotisserie chicken from the store. If I had thought of that, (remember I’m on LOTS of drugs right now) I would have just heated up a pre-cooked chicken from the store to be perfectly honest.
Thanks to Isabel Foodie of Family Foodie who is our fearless Sunday Supper leader. If you would like to join please get in touch with her. She’s a total sweetheart and you will adore her and the group. Also a huge thanks to our host this week, the talented Heather of Girlichef. You did an outstanding job putting this event together and I am proud to be part of this week’s event.
Sunday Supper Recipes:
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters):
- Chicken Tortilla Soup – The Girl in the Little Red Kitchen
- Mexican Paint Soup – Crispy Bits & Burnt Ends
- Jalapeño Popper Dip – Chocolate Moosey
- Vegan Tortilla Soup – Galactosemia in PDX
- Texas Caviar – Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
- Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
- Stoplight Salsa Reisipe – Family Foodie
- Tortilla Soup with Roasted Vegetables – Diabetic Foodie
- Mini Taco Salads – Big Bear’s Wife
La Comida (the food):
- Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
- Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
- Carnitas – My Catholic Kitchen
- Tamale Pie – Noshing with the Nolands
- Grilled Fish Tacos with Black Bean and Corn Salsa – Small Wallet Big Appetite
- Carne Asada – Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
- Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
- Puerco Pibil – girlichef
- BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce – Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas – Hezzi D’s Books and Cooks
- Chicken Con Queso – Momma’s Meals
- Baked Flautas – Home Cooking Memories
- Chunky Aztec Chocolate Granola – What Smells So Good?
- Street Tacos Al Pastor – Sustainable Dad
- Shrimp Tacos – Pippi’s in the Kitchen Again
- Chile Relleno with Ranchero Sauce – The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
- Pork Tacos – Tora’s Real Food
- Stuffed Sopapillas – Juanita’s Cocina
- Blue Crab Tacos – Pescetarian Journal
- Huevos Rancheros – Comfy Cuisine
- Chocolate Cinnamon Flan – Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
- Chilli Chocolate Truffles – Happy Baking Days
- Horchata Ice Cream & Churro Brownies – Kwistin’s Favorites
- Strawberry Empanadas – In the Kitchen with Audrey and Maureen
- Plantain Fritters – From Fast Food to Fresh Food
- Fried Cinnamon Sugar Tortillas – The Watering Mouth
- Beer Margaritas – That Skinny Chick can bake
- Hatch Chile Margarita – Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas – I Run for Wine
- Refreshing Kiwi Lime Margarita – Mama Mommy Mom
- Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ
Thanks to everyone for reading. And thanks to everyone who has been so supportive since my minor health issues. I appreciate the love and support more than you know. I’ll be right as rain in no time.
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