Tools: Knife, cutting board, lemon zester or cheese grater, food processor or blender, measuring spoons, 12 inch sauté pan or cast-iron pan
9ozboneless and skinless chicken breast or chicken thigh
½red bell pepperapproximately 4 oz
½yellow bell pepperapproximately 4 oz
105.5 inch corn tortillas (gluten-free if desired)
2tbsfinely chopped cilantro
1tbslime zestfrom 1 medium size lime
¾tspcumin powderfreshly ground preferred
Cut chicken into approximately 3 inches long strips. Set aside.
Cut peppers and yellow onion lengthwise into 1/8 to 1/4 inch wide strips. Cut the corn tortillas into ½ inch wide strips. Set aside.
Place all the fajita marinade ingredients except the corn starch into a food processor. Blend until smooth. Pour the mixture onto the chicken, and then mix well until the chicken strips are evenly coated with the marinade. Add corn starch, mix briefly. Cover the chicken with plastic wrap and refrigerate for at least 1 hour.
Heat a sauté pan over high heat. Add ½ tbs oil until the pan is smoky hot. Wait for a few seconds until the oil is hot. Add peppers, yellow onion, and a pinch of salt. Stir-fry until they just start getting soft; approximately 2 minutes. Transfer the peppers and yellow onion onto a plate.
Add the rest of oil into the sauté pan, and heat on high until the oil is hot. Add the chicken, and stir quickly and continuously until the chicken strips are almost cooked; approximately 2 minutes. Add corn tortilla into the pan, and stir-fry briefly with the chicken for approximately 1 minute. Bring the peppers and yellow onion back into the pan. Gently toss together with the chicken and tortilla.