Chicken Fajitas

Smoky chicken, sweet peppers, and caramelized onions, nestled onto soft tortillas and festooned with cheese, salsa, sliced avocado, and hot sauce.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword bell peppers, chicken fajitas, fajitas, onions

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 251kcal

1/4 cup soy sauce
1 tablespoon agave syrup brown sugar, or honey
1 teaspoon Worcestershire sauce
1 teaspoon cider vinegar
1 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
1 pound boneless skinless chicken breasts tenders, or thighs, cut into thin strips
2 tablespoons olive oil divided
2 bell peppers or 4-6 mini peppers seeded and cut into thin strips
1 cup sliced onion any color
Salt and freshly ground black pepper
Flour or corn tortillas warmed if desired

In a large bowl, whisk together the soy sauce, agave syrup, Worcestershire sauce, vinegar, liquid smoke, onion powder, garlic powder, and 1/4 teaspoon black pepper. Add the chicken and stir to coat. At this point, you can marinate the chicken for up to 24 hours (store it in the refrigerator).
Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the chicken to the pan, reserving the marinade, and cook until browned on all sides. Add the reserved marinade and bring to a simmer. Simmer for 5 minutes, until the liquid is reduced to a syrup-like consistency.
Meanwhile, heat the second tablespoon of oil in a separate skillet over medium-high heat. Add the bell peppers and onion and sauté until golden and tender. Season to taste with salt and black pepper.
Serve the chicken and vegetables in the tortillas with optional additions on the side.