So a few years back I made a post titled Tasty Houlihans Inspired Chicken Fajitas and years later I still Google it every time I make them…no joke. When I first started creating them I would throw the ingredients in off-the-cuff from memory. Considering I have a horrible memory although I would taste test to make them as similar as possible every time, needless to say they weren’t always consistent. So I did myself a favor (and hopefully you have enjoyed making them as well), and wrote the recipe down in this post. Tasty Houlihans Inspired Chicken Fajitas
This post is about how I cooked them the other day, following my own directions, and needless to say it didn’t go exactly according to plan. Enjoy.
Heat large skillet to medium heat, allow to warm. Place Chicken and Olive Oil in pan, sprinkle a dash of salt and pepper over chicken to season.
While chicken cooks
Cut up 2 Green Peppers or substitute one for orange or yellow if you’d like
Cut up 1 large red onion, slice in half then cut into 1/2 inch slices
When chicken is done cooking drain any excess water and return to stove.
Add peppers and onions, at this point your skillet may be almost overflowing but it’s ok it will cook down.
— And herein lies the problem, we recently got new pans and the new set did not contain a skillet (which of course is one of the new pans I needed the most). So my whole “It’s ok it will cook down” in my original directions is a falsehood. Although it will cook down, in a large (but small) pan you will not have enough room to efficiently stir the fajitas. So be sure to use a LARGE SKILLET! —
So you can see just how “overflowing” of a mess I made…
Ok so that didn’t look so bad, so take a glance at this angle…
So again, a large skillet is best! I ended up having to take a large portion out of the skillet, to cook it down so I could add it back in.
Ok, back to the recipe! Add marinade – soy sauce, lime (squeeze lime over chicken & peppers), chili powder, sugar and garlic.
Continue to cook at a medium heat about 15 minutes or until peppers are tender.
Raise heat to high for 5 minutes allowing the marinade and onions to carmelize. When onions start to brown remove. Marinade will evaporate and will form a thick dark sauce – this is the best part! It might be almost burnt, or semi-burnt, but that’s ok!
Serve on flour tortillas (warm on a paper towel in microwave for 20-30 seconds) with lettuce, shredded cheddar cheese and sour cream. Mmmmm!
3 Pieces of Boneless Skinless Chicken Breast cut into 1 inch slices
2 Green Peppers (you can substitute one for orange or yellow)
1 Large Red Onion
1 Tbsp Olive Oil
Dash of Salt & Pepper
1/4 Cup Soy Sauce
2 Limes (squeezed)
1 Tbsp Chili Powder
1 Tbsp White Sugar
1 Tsp Garlic
1 Pack Large Flour Tortillas
8 oz pack of shredded sharp cheddar cheese
1 Small Sour Cream
1 Romaine Lettuce, washed and cut into bite size pieces