Chicken Fajita Skillet is a fantastic one dish 30-minute meal! This quick and easy dinner entree is perfect for busy week nights when you're rushing to get a meal on the table for your family. Recipe includes fried tortilla strips, chicken, bell pepper, onion, pineapple and tomatoes in a tasty and delicious sauce. If you enjoy Tex-Mex recipes this one is a keeper!
1 sharp knife to cut tortillas, meat and vegetables
measuring spoons
measuring cups
1 small mixing bowl
1 whisk
Ingredients
2flour tortillas(10 inches), cut into ½-inch strips
3tbsp.olive oildivided use
1lb.chicken breastsboneless, cut into strips (I used 2 ¾ lbs. chicken)
1mediumgreen bell peppersliced in thin strips
1smallonionsliced
2tbsp.soy sauce(I used low sodium gluten free)
2tsp.light brown sugarpacked
1/2tsp.chili powder
1/2tsp.ground cumin
1/4tsp.ground black pepper
1tsp.cornstarch
2tbsp.lime juice
1cupfresh pineapplecubed
1mediumtomatocoarsely chopped
Instructions
Add 2 tbsp. olive oil to a large skillet.
Heat to medium.
Fry the tortilla strips on both sides for about a minute or until golden brown.
Remove tortilla strips to a paper towel-lined plate to drain.
In the same skillet add remaining oil.
Then add chicken, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and black pepper.
Stir and cook ingredients for 3 to 4 minutes, or until chicken juices run clear and vegetables are crisp tender.
Combine cornstarch and lime juice in a small bowl with a whisk.
Drizzle the cornstarch mixture into the skillet and stir until combined.
Bring skillet mixture to a boil.
Cook and stir ingredients for about a minute, or until mixture has thickened.
Add pineapple and tomato and heat through another couple of minutes.
To serve: garnish mixture with tortilla strips.
Notes
NOTE: Because I had so much meat, I cooked the chicken for about 8 minutes to ensure it was done.NOTE: If you want the sauce thicker, increase the cornstarch to one tablespoon.