CHICKEN FAJITAS WITH COLORED PEPPERS

Chicken Fajitas With Colored Peppers image

Delicious. Not too hot. Serve with salsa, guacamole, and sour cream.

Provided by BAHORLEY

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 1h15m

Yield 8

Number Of Ingredients 14

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Ingredients

¼ cup vegetable oil
¼ cup red wine vinegar
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh oregano
4 cloves garlic, minced
2 teaspoons seasoned salt
1 teaspoon ground cumin
2 large skinless, boneless chicken breasts, cut into 3-inch strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow pepper, cut into strips
1 red onion, cut into thin wedges
2 tablespoons vegetable oil, divided
16 (8 inch) flour tortillas

Steps:

Whisk 1/4 cup oil, red wine vinegar, jalapeno pepper, oregano, garlic, seasoned salt, and cumin together in a large bowl to make marinade.
Divide marinade between 2 bowls. Place chicken strips in 1 bowl. Place green bell pepper, red bell pepper, yellow bell pepper, and onion in the second bowl. Marinate at room temperature for 30 minutes.
Heat 1 tablespoon oil in a wok over medium-high heat. Add bell pepper-onion mixture; cook and stir until softened and blackened in spots, about 5 minutes. Transfer to a bowl.
Heat remaining 1 tablespoon oil in the same wok. Add chicken; cook and stir until no longer pink in the center, 5 to 10 minutes. Return pepper-onion mixture to the wok; stir until heated through. Serve over flour tortillas.

Nutrition Facts : Calories 498.4 calories, Carbohydrate 60.4 g, Cholesterol 32.3 mg, Fat 18.8 g, Fiber 4.3 g, Protein 21.2 g, SaturatedFat 3.7 g, Sodium 728.8 mg, Sugar 2.1 g