Restaurant-Style Chicken fajitas - a delicious combination of crispy chicken strips, cooked with bell pepper & onions. Serve these amazing chicken fajitas with taco or tortillas with sour cream, guacamole, salsa, and shredded cheese.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main
Cuisine: Mexican
Servings: 4people
Calories: 230kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
Fajita seasoning
1teaspoonred chili powder(adjust the quantity as per taste)
½teaspoonsmoked paprika(skip if you do not have)
½teaspoonroasted cumin powder
½teaspoondried oregano
1teaspoongarlic powder(or use fresh garlic, minced)
salt to taste
1teaspoonblack pepper powder
Fajita vegetables:
½red bell pepper
½yellow bell pepper
1onion
Other ingredients:
1teaspoonlemon juice
5teaspoonolive oil, divided
Instructions
Preparations:
Make fajita seasoning by mixing, red chili powder, paprika, ground roasted cumin, dried oregano, black pepper powder, garlic powder & salt.
Chicken fajita marinade - Marinate the chicken with 2 teaspoon fajita seasoning, 1 teaspoon olive oil & lemon juice. Keep it aside.
Slice the bell pepper & onions. Keep it aside.
Making the chicken fajita:
Heat a heavy bottom pan and add 2 teaspoon oil over high heat.
Add the marinated chicken. Let the chicken cook on one side until it gets charred on the outer surface. It may take around 3-4 minutes.
Now turn it & cook on the other side for 3 minutes.
Next, reduce the heat to medium or low. Cook until the chicken is completely cooked. Remove & set it aside.
Let the chicken cool down completely. Slice it into strips.
Heat the pan with 2 teaspoon of oil over high heat.
Add the sliced bell pepper & onions. Stir-fry the vegetables for a minute.
Add ½ teaspoon fajitas seasoning over it. Cook until the vegetables are charred but retain a slight crunch in them. It may take 3-4 minutes.
Add the chicken strips back to the pan. Toss it to combine with the veggies.
Restaurant-style chicken fajitas are ready to serve.
Video
Notes
Marinate the chicken for at least 30 minutes to an hour. Or you can marinate the chicken overnight for the best flavors.
I suggest marinating the chicken for at least an hour. Transfer the marinated chicken to an airtight container. Keep it in the refrigerator.
The pan should be very hot. When you put the marinated chicken on it, you should hear a sizzling sound. This will seal the outer surface of the chicken & lock the moisture inside. Resulting in the best juicy and moist chicken that is crispy outside.
To get that smoky flavor in the chicken, make sure to fry the chicken until the outer surface gets charred. This will give the same restaurant-style chicken fajitas.
Do not overcook or undercook the chicken. The overcooked chicken will taste dry or rubbery.
To cook the chicken perfectly, first cook the chicken on high heat to seal the outer edges of the chicken. Next, reduce the heat & cook it on medium to low heat until the chicken is completely cooked.
Pan-fry the vegetable separately. Make sure the vegetables are charred but not overcooked. They should retain some crunch in them.
Let the cooked chicken breast cool down completely before you slice them into strips.