Sriracha Chicken Fajitas Recipes

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

ONE-PAN SRIRACHA CHICKEN AND VEGGIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken thighs with salt and pepper.
• Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired.
• Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
• Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
• Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

CHICKEN FAJITAS

Steps:

• Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
• Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
• Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
• Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
• Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.

SRIRACHA-SOY CHICKEN THIGH MARINADE

Steps:

• Whisk together soy sauce, Sriracha, garlic, and cilantro.

MCDONALD'S CHICKEN FAJITAS

Steps:

• Combine all Fajita Seasoning ingredients and store in airtight container. You will have more than you need for this recipe.
• Cut chicken into small strips, none longer than 2" and about 1/4" thick.
• Combine fajita seasoning with water, vinegar and lime juice in a small bowl.
• Marinate chicken in this mixture, covered and refrigerated for a couple of hours.
• Heat some oil in a wok. Cook marinated meat over medium high heat until brown. Retain marinade.
• Add green pepper and onion and stir-fry for about 1 minute.
• Add remaining marinade and stir-fry until liquid "escapes".
• Spoon 1/4 of the mixture into the center of each tortilla and add 1/2 slice cheese. Sprinkle with a dash of the fajita seasoning mix.
• Fold like a burrito with one end open and wrap in a 12"x12" sheet of wax paper. Let sit 5-7 minutes.
• Microwave still wrapped for 15 seconds each. Do this seperately.
• Enjoy with picante sauce on the side.