This is one of those recipes for which I always have the ingredients on hand, and it can be made quickly when I haven’t prepared or planned anything for dinner. The ingredients sound a little weird (soy sauce in fajitas??) but trust me, this chicken fajita marinade is a real crowd-pleaser.
The Best Chicken Fajita Marinade
1 Tbsp Worcestershire sauce
1/2 Tbsp rice vinegar
1/2 Tbsp red wine vinegar
1 Tbsp soy sauce
1 tsp chipotle chili powder
1 clove garlic, minced
1 dash Tabasco sauce
3 boneless, skinless chicken breasts (or approximately 1 1/2 pounds of chicken)
1 tablespoon vegetable oil
1 green bell pepper
1 Tbsp lemon juice
Slice the chicken into long, thin strips.
In a large ziplock bag, combine the Worcestershire sauce, rice vinegar, red wine vinegar, soy sauce, chipotle chili powder, garlic and Tabasco sauce to make the chicken fajita marinade.
Marinate the chicken in the bag at room temperature for half an hour.
Slice the bell pepper into thin strips.
Slice the onion into thin strips.
Heat the oil on high in a wok or large skillet and saute the chicken strips for five minutes.
Add the bell peppers and onions and saute for five more minutes. Drizzle with lemon juice.
We serve ours in heated tortillas with shredded cheese, sour cream and tomatoes. I actually like mine with a mixture of ranch and chipotle tabasco, but I’m weird like that.