Ingredients (serves 2-3):
Chicken marinade
- 1 tablespoon of cornstarch
- 3/4 tablespoon of chilli powder
- 1/2 tablespoon of salt
- 1/2 tablespoon of paprika
- 1/2 tablespoon of sugar
- 1 chicken stock cube (crushed)
- 1 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
- Grind of pepper
- Dash of chilli flakes
- 1/4 teaspoon of cumin
- 1-2 tablespoon(s) of olive oil
Other items required:
- 2 chicken breasts – sliced into strips
- 2 mixed bell peppers – sliced into strips
- 1 onion – sliced
- Salsa
- Guacamole
- Flour tortillas
Mix together the marinade ingredients and then coat the chicken strips in the mix. Store in a container for at least a few hours but preferably overnight/24 hours. When you’re ready to make the fajitas heat up a wok to a high heat, add in a little oil and then the marinated chicken. Stir around to make sure all the pieces are separated. Once the chicken is cooked through, add in the peppers and onion. Keep the heat high and continue to stir around for upto a further five minutes. You want the peppers to still have a little crunch to them. Warm the tortillas up and serve them with the salsa and guacamole on the side. It’s a nice touch to serve the sizzling wok, with the fajita mix in, on a wooden chopping board at the table. Enjoy!
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