chicken fajitas
(1 RATING)
This recipe comes from Taste of Home's Light and Tasty magazine. Beef may be substituted for chicken or leave out meat for vegetarian fajitas.
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Ingredients
- 1/3 cup lemon juice
- 2 tablespoons low sodium soy sauce
- 2 tablespoons worcestershire sauce
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried cumin
- 3/4 pound boneless skinless chicken breast strips
- 2 small onions cut into strips
- - 1 each red, yellow, & green peppers cut into strips
- - flour tortillas
- - reduced-fat or fat-free sour cream
- - salsa
How To Make chicken fajitas
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Step 1In a large bowl combine lemon juice, soy sauce, worcestershire, canola oil, cloves, oregan, and cumin, set aside 2 tablespoons. Pour remaining marinade into a large baggie. Add chicken, peppers, and onions. Seal bag and turn to coat; refrigerate 2 hours. Drain and discard marinade.
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Step 2In a large non-stick skillet, stir-fry chicken and vegetables in reserved marinade for 3-4 minutes. Spoon onto warm tortillas. Top each with 1/2 tablespoon sour cream and 1/2 tablespoon salsa.
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