Chicken Fajitas
From dalamy 16 years agoIngredients
- marinade shopping list
- 1 cup teriyaki sauce shopping list
- 1 bunch fresh cilantro, chopped shopping list
- 3 garlic clove, crushed shopping list
- 3 tablespoons oil shopping list
- 1 teaspoon lime juice shopping list
- 1/2 teaspoon cumin shopping list
- 2 lbs boneless skinless chicken tenderloins shopping list
- Teriyaki glaze shopping list
- 1/2 cup low sodium soy sauce shopping list
- 1/2 cup grapefruit juice shopping list
- 1/8 cup hoisin sauce shopping list
- 1/8 cup ketchup shopping list
- 1/8 cup brown sugar shopping list
- 2 garlic clove, crushed shopping list
- 1 inch piece gingerroot, chopped fine shopping list
- 1 1/2 teaspoons rice vinegar shopping list
- 1 teaspoon sriracha sauce shopping list
- vegetables shopping list
- 1 onion, sliced shopping list
- 1 red bell pepper, sliced shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons butter shopping list
- Fajita Fixins shopping list
- 10 tortilla (preferably whole wheat) shopping list
- 2 cups colby cheese, shredded shopping list
How to make it
- In zip top plastic bag, mix together marinade ingredients. Add chicken and refrigerate.
- Prepare teriyaki glaze by combining all of the ingredients in saucepan over medium heat. Bring to a slow simmer and cook, stirring occasionally, until glaze thickens.
- Caramelize onions and peppers in oil and butter in skillet over medium heat.
- Set aside some of the teriyaki glaze for serving. Brush remaining teriyaki glaze on chicken and broil about 6 inches from heat. Continue basting with teriyaki glaze until chicken is cooked through and no longer pink inside (about 10 to 15 minutes).
- To serve, pile shredded lettuce on plate. Divide chicken and caramelized vegetables among 10 tortillas. Drizzle teriyaki glaze on top and cover with shredded cheese.
People Who Like This Dish 2
- chihuahua Sonoma County, USA
- fondantfrenzy Pleasant Hill, CA
- dalamy Maineville, OH
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