All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Ingredients

¼ cup vegetable oil ¼ cup red wine vinegar 1 jalapeno pepper, seeded and chopped 2 tablespoons chopped fresh oregano 4 cloves garlic, minced 2 teaspoons seasoned salt 1 teaspoon ground cumin 2 large skinless, boneless chicken breasts, cut into 3-inch strips 1 green bell pepper, cut into strips 1 red bell pepper, cut into strips 1 yellow pepper, cut into strips 1 red onion, cut into thin wedges 2 tablespoons vegetable oil, divided 16 (8 inch) flour tortillas

Nutrition Info

498.4 calories carbohydrate: 60.4 g cholesterol: 32.3 mg fat: 18.8 g fiber: 4.3 g protein: 21.2 g saturatedFat: 3.7 g servingSize: - sodium: 728.8 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Whisk 1/4 cup oil, red wine vinegar, jalapeno pepper, oregano, garlic, seasoned salt, and cumin together in a large bowl to make marinade.
Divide marinade between 2 bowls. Place chicken strips in 1 bowl. Place green bell pepper, red bell pepper, yellow bell pepper, and onion in the second bowl. Marinate at room temperature for 30 minutes.
Heat 1 tablespoon oil in a wok over medium-high heat. Add bell pepper-onion mixture, cook and stir until softened and blackened in spots, about 5 minutes. Transfer to a bowl.
Heat remaining 1 tablespoon oil in the same wok. Add chicken, cook and stir until no longer pink in the center, 5 to 10 minutes. Return pepper-onion mixture to the wok, stir until heated through. Serve over flour tortillas.

16 fajitas

Delicious. Not too hot. Serve with salsa, guacamole, and sour cream.