Recipe: Chicken Fajitas

I made this last week. The recipe is from the Williams Sonoma Library Stir Fry cookbook.

Ingredients:
3 TBSP vegetable or olive oil
1 lb boneless, skinless chicken breasts, cut into strips
1 red (spanish) onion, thinly sliced
1 red bell pepper, seeded, deribbed and thinly sliced
2 fresh jalapeno peppers, seeded and minced
2 cloves garlic minced
1 tomato, peeled and diced
3 TBSP fresh lime juice
1/2 tsp ground cumin
2 TBSP chopped fresh cilantro, plus more for garnish
salt and pepper

For Serving:
warmed flour or corn tortillas
1 c sour cream
1 c fresh tomato salsa
1 ripe avocado, halved, pitted, peeled and diced
1 c cheddar cheese

In a wok or frying pan over medium-high heat, warm 2 TBSP of the oil, swirling to coat the bottom and sides of the pan. When the oil is hot, add the chicken strips and stir and toss every 15-20 seconds until lightly brown and just cooked through, 3-4 minutes. Be sure to distribute the chicken evenly in the pan so it comes into maximum contact with the heat and cooks evenly. Transfer to a dish and set aside.

Add the remaining 1 TBSP of oil to the pan, again swirling to coat the pan. Add the onion and stir and toss for 1 minute. Add the bell pepper and jalapenos and stir and toss every 15-20 seconds until the onion has softened, 4-6 minutes. Add the garlic and tomato and stir and toss for 1 minute longer. Add the lime juice, cumin and the 2 TBSP cilantro and the reserved chicken. Bring to a boil and cook for 1 minute. Add salt and pepper to taste. Transfer to a serving bowl and garnish with cilantro leaves. Serve immediately with a basket of warmed tortillas and small bowls of sour cream, salsa and avocado on the side.


This turned out good but next time I would add more jalapenos.