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Wok-Cooked Chicken Fajitas
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Asian stir-fry meets Tex-Mex fajitas. Use the tried and true stir-fry method with chicken fajita ingredients for a delicious alternative to traditional fajitas.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
12 reviews
ingredients
1 teaspoon oil
1 pound boneless skinless chicken breast, cut in thin strips
1 large onion, cut in strips
1 green bell pepper, seeded and cut in strips
1 red bell pepper, seeded and cut in strips
4 cloves garlic, minced
2 tablespoons chili powder, or to taste
3 teaspoons ground cumin
1 teaspoon black pepper
cayenne pepper, to taste
salt, to taste
8 flour tortillas, warmed
directions
Heat the oil in a wok over medium-high heat. Add the chicken and cook, stirring constantly, until lightly browned.
Add the onion, bell peppers, garlic, chili powder, cumin, black pepper, cayenne, and salt. Cook, stirring constantly, until the chicken is cooked through and the vegetables are crisp-tender.
Serve immediately with the tortillas and any desired toppings such as sour cream, guacamole, etc.
nutrition data
653 calories, 14 grams fat, 90 grams carbohydrates, 41 grams protein per serving.
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reviews & comments
October 5, 2022
Concerning the chili you can start with mild and work your way in to hot. I live in New Mexico and this is how my grandmother got us used to chili.Remember that it all up to your taste fajitas are good.
February 1, 2021
Very easy and good. Made half with chicken and half with shrimp.
July 27, 2013
I agree that the chili powder might be a bit much, but it probably also depends what kind you use. There are a lot of seasonings in this recipe so it's very flavorful. I served it on the flour tortillas with some homemade refried beans on the side and sour cream, salsa, and pico as condiments.
August 12, 2011
Excellent, very tasty
August 30, 2010
These turned out really good! I changed the recipe a bit: Instead of 2 tbsp. chili powder, I used 1 tsp. chili powder and 1 tbsp. of cilantro. I used 2 medium onions, and 3 green peppers instead of the red/green combination. With all that dried spice, you have to be careful that it doesn't burn on the bottom of the pan. The leftover fajitas can be made up in the torillas and then frozen individually in plastic wrap (I added sour cream and salsa, too). Heated in the microwave for 1 1/2 to 2 minutes and they taste just as good!
May 1, 2010
The meal was quick to make and we will make it again next time. However is was so hot/spicy (way too much chili powder) that we had to add a lot of sour cream to make it edible. If you put way less chili powder I believe it makes an easy and nice meal.
January 11, 2010
It was great. Definitely a lot of texture. You should definitely add sour cream, cheese and tabasco sauce to your personal tortilla. I made it tonight and my family loved it.
January 4, 2009
I totally enjoyed it. I didn't think it had too much chili powder. I might bust out some cilantro the next time.
March 30, 2008
This recipe was good but too much chili powder. It was more Tex than Mex as far as the flavors go. My family enjoyed it but I will keep looking for another recipe with more of an authentic mexican flair.
Chicken fajitas are a Tex-Mex creation, not authentic to Mexico.
September 9, 2007
They were definately good. However I can honestly say i've made better...
August 14, 2007
I just made this recipe tonight, and it was excellent! I'm no expert cook either. My family loved it.
July 2, 2007
this recipe is amazing...i made this recipe for my boyfriend, he LOVED it...he raves to all his friends about how good of a cook I am...if you like mexican food, deff give this recipe a try!!!