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I developed this recipe one evening when I was hungry for fajitas but didn't want to light the charcoal grill! That makes the preparation a little different from traditional chicken fajitas...but our family likes these better.
This recipe is:
Quick
Diabetic Friendly
Diabetic Exchanges: One serving equals 3 protein, 1 vegetable, 1 bread; also, 326 calories, 694 mg sodium, 78 mg cholesterol, 21 gm carbohydrate, 29 gm protein, 14 gm fat.
Originally published as Stir-Fried Chicken Fajitas in Country April/May 1990, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Feb. 10, 2011 by marykathrynjohnson
I can be a quick cook when I have to but, I could not come close to getting the preparation of this dish done in 20 min. nor did I get it cooked in 10 minutes. If I would pay for those precooked chicken strips (and I would not) I might have been able to do this more quickly because the chicken would have been cooked. I cut everything in small strips so it would cook more quickly but it still took me 20 minutes to cook it and it took me 35 to prep. With raw chicken, there is so much clean up just to chop things up, wash them off and change utensils and cutting boards. Between that and washing all of the peppers and mushrooms first, it took me quite a while. I liked the taste though and would make it again. I would just prepare in a different manner. I don't think the marinade is necessary although all of the spices and seasonings would be good put in while frying. I would wash and cut all of my veggies the night before and I would have used leftover chicken I already had cooked for another meal and frozen. Much quicker. Less mess.
Reviewed on Jan. 22, 2010 by Isolda
I have used this recipe for nearly 20 years. It's the best!
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