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Crispy Chicken Fajitas with Sautéed Peppers

A close-up of Crispy Chicken Fajitas featuring golden, breaded chicken strips mixed with vibrant red, green, and yellow sautéed peppers.
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Follow these steps to make chicken fajitas featuring crispy chicken strips and perfectly sautéed peppers.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons cornstarch
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 large yellow onion, sliced
  • 1 tablespoon lime juice
  • 8 small flour tortillas

Instructions

  1. In a medium bowl, combine the cornstarch, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Add the sliced chicken to the bowl and toss until the chicken pieces are lightly coated with the seasoning mixture. This coating helps create the crispy texture.
  3. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
  4. Add half of the coated chicken to the hot skillet in a single layer. Cook for 3 to 4 minutes per side without moving the pieces until the chicken is golden brown and crispy. Remove the chicken and set it aside.
  5. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced green pepper, red pepper, and onion.
  6. Sauté the vegetables over medium-high heat for 5 to 7 minutes, stirring occasionally, until they are tender-crisp. You want them cooked but not mushy.
  7. Return the cooked chicken to the skillet with the vegetables. Toss everything together.
  8. Stir in the lime juice. Cook for 1 minute more to heat through.
  9. Warm the tortillas according to package directions just before serving.
  10. Serve the crispy chicken and pepper mixture immediately in the warm tortillas with your preferred toppings.

Notes

  • For extra crispiness, ensure you do not overcrowd the pan when searing the chicken; cook in batches if necessary.
  • You can substitute cornstarch with arrowroot powder if needed.
  • Prepare the sliced vegetables and marinated chicken up to 4 hours ahead of time.

Nutrition

Find it online: https://magazinemeal.com/crispy-chicken-fajitas-with-sauteed-peppers/