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Chicken Fajitas
meat tenderizer
2 lbs chicken breasts, skin removed (I use boneless)
1 tsp ginger root, peeled and grated
1 tsp fresh garlic, minced
1 cup soy sauce (I use tamari or light soy sauce)
1/4 cup orange juice
1/4 cup lime juice
2 tbs honey
1 tbs vegetable oil
1 1/2 red bell peppers, seeded and sliced
1 1/2 green bell peppers, seeded and sliced
1/2 large red onion, sliced thin
1/2 large yellow onion, sliced thin
12 flour tortillas, warmed
6 dollops sour cream
1 cup Monerey Jack cheese, grated
Guacamole
Salsa
Mix chicken, ginger, garlic, soy sauce, orange juice, lime juice,
and honey. Pierce chicken with a fork. Shake a little meat
tenderizer over chicken. Turn chicken a couple of times to cover
it with marinade. Cover chicken and refrigerate for at least 3-6
hours. (I usually marinate over night.)
Grill the chicken. Remove it from bones and cut it into thin stips.
In a large, cast iron skille heat oil on high until it is very hot.
Saute peppers and onions for about 2 minutes. Serve the chicken
with flour tortillas, sour cream, cheese, Guacamole, and salsa on
side.
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Fajitas 02