Stir-Fried Chicken Fajitas Recipe

4 1 2
Stir-Fried Chicken Fajitas Recipe
Stir-Fried Chicken Fajitas Recipe photo by Taste of Home
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Stir-Fried Chicken Fajitas Recipe

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4 1 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.

Ingredients

  • 4 boneless skinned chicken breast halves cut in thin strips
  • 3/4 cup bottled Italian dressing
  • 1 small mild onion, sliced, separated into rings
  • 1 small green pepper, sliced in strips
  • 1 small red pepper, sliced in strips
  • 1 small yellow pepper, sliced in strips
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon garlic salt
  • 2 tablespoons fresh lemon or lime juice
  • Salt to taste
  • Black pepper to taste
  • Flour tortillas
  • Picante sauce
  • Sour cream

Directions

In heavy plastic bag, combine chicken strips and dressing; refrigerate several hours or overnight, turning bag occasionally. Drain. Heat a 12-in. non-stick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream. Yield: 4 servings.
Originally published as Stir-Fried Chicken Fajitas in Country April/May 1990, p49

Nutritional Facts

1 each: 326 calories, 14g fat (0 saturated fat), 78mg cholesterol, 694mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 1 vegetable.

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  • 4 boneless skinned chicken breast halves cut in thin strips
  • 3/4 cup bottled Italian dressing
  • 1 small mild onion, sliced, separated into rings
  • 1 small green pepper, sliced in strips
  • 1 small red pepper, sliced in strips
  • 1 small yellow pepper, sliced in strips
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon garlic salt
  • 2 tablespoons fresh lemon or lime juice
  • Salt to taste
  • Black pepper to taste
  • Flour tortillas
  • Picante sauce
  • Sour cream
  1. In heavy plastic bag, combine chicken strips and dressing; refrigerate several hours or overnight, turning bag occasionally. Drain. Heat a 12-in. non-stick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream. Yield: 4 servings.
Originally published as Stir-Fried Chicken Fajitas in Country April/May 1990, p49

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Isolda User ID: 2915263 13817
Reviewed Jan. 22, 2010

"I have used this recipe for nearly 20 years. It's the best!"

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