These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Sweet Pepper and Chicken Fajita Stir-Fry
From Duette, FL
<p>This delicious fajita stir-fry is best served with warm tortillas. Top with guacamole and sour cream for a delicious and easy weeknight dinner.</p>Source: myrecipes.com (Entered by Betty Fasig)
Serves: 4
Ingredients
3 tbs
fresh lime juice
2 tbs
cillantro, finely chopped
1 tbs + 5 tsp
olive oil
1 1/2 tbs
soy sauce
4 cloves
garlic, minced
2 tsp
brown sugar, packed
1/2 tsp
cumin
1/2 tsp
chili powder
1 lbs
boneless. skinless chicken breast, thinly sliced
1 large
red bell pepper, seeded and thinly sliced
1 large
green bell pepper, seeded and thinly sliced
1 large
onion, halved and thinly sliced
salt
tortillas (optional)
Step by Step Instructions
- In a medium bowl, combine lime juice, cilantro, 1 Tbs oil, soy sauce, 1 Tsp garlic, brown sugar, cumin and chili powder. Add chicken; stir well. Let stand for 15 minutes.
- In a 12 inch nonstick skillet, heat 1 1/2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Spread half of chicken in a single layer, reserving marinade. Cook undisturbed for 2 minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1 1/2 tsp. oil; repeat with remaining chicken.
- Add remaining 2 tsp. oil, peppers and onion to skillet. Stir-fry until vegetables are slightly charred and crisp-tender, about 5 minutes. Add remaining 1 Tbsp. garlic, stir-fry for 30 seconds. Season with salt.
- Pour reserved marinade into skillet; let boil for 30 seconds. Return chicken and any juices that have collected to skillet; toss until heated through. Serve with warm tortilla, if desired.