Chicken Fajitas

Sizzle.

I don't know about you, but what I associate most with fajitas is the sound. You can always tell when someone at your restaurant ordered fajitas, because you can hear them traveling across the dining room, followed by that incredible smell. Anybody else want their own dining rooms to sound and smell (and taste) like that? 

This recipe is one of my favorites. I use this recipe almost exactly how I found it. The original website says the recipe was contributed by an 8-year-old. The girl must be a genius at flavor profiles, but yes, it is that easy.

The recipe is basically for a marinade, which, when you add cornstarch and throw everything in the skillet, becomes a glaze for the chicken and veggies. Bonus: Not only is this marinade extremely fast to prepare, you can do it the night before, the morning of, or 15 minutes before dinner - whenever you have time. When dinnertime rolls around, just dump it in a skillet, and you've got a sizzling dinner in about 10 minutes.

Chicken Fajitas
From: Food & Wine
Serves: 4

You'll need:
1 t chili powder
1 t salt
1/2 t ground cumin
1/2 t onion powder
1/4 t garlic powder
1/8 t ground chipotle pepper
1 T cornstarch
1/4 c water
3 T olive or canola oil, divided
1 lb. chicken breast, cut into 1/2"-wide strips
1 green pepper, cut into thin strips
1 onion, thinly sliced
2 T lime juice
2 T chopped fresh cilantro
Small flour tortillas
Sour cream, cheddar or Mexican cheese, shredded lettuce, guacamole, diced tomatoes, etc.

Combine the spices, cornstarch, water, and 2 Tbsp. oil in a resealable bag and mix well. Add the chicken, green pepper, and onion; seal and knead gently to coat. Refrigerate at least 15 minutes, or overnight.

Ten or fifteen minutes before dinnertime, heat the remaining oil in a skillet. Empty the bag into the skillet and cook over medium heat, stirring often, just until the chicken is cooked through. Your onions will be soft and your peppers tender-crisp: perfect. Remove from heat; drizzle with the lime juice, throw the cilantro on top, and voilà. You have a sizzling skillet full of flavor, just like the kind that walks past you in the restaurant and makes everyone turn and stare.

Serve on warmed flour tortillas with all your favorite toppings.