I cannot get enough of these. And the good news is that I can make them for myself and my friends in less than 20 minutes. What’s the better news? Well, now you can too. This combination of flavors will have anyone and everyone wanting more!
3 bags of store-bought refrigerated chicken strips (there’s usually a good variety and what you need depends on your preference. I enjoy the flavors that are specifically seasoned for fajitas.)
¾ cup of olive oil
5 green, red, or yellow bell peppers (whatever you like most. I like mixing red and yellow.)
½ a cup of lime juice (or about a whole lime – squeezed)
2 pinches of brown sugar
18 small tortillas (or 9 large, which can then be halved if you like.)
Large Skillet
First, heat olive oil in large skillet on medium-high heat. (make sure not to let the oil burn!)
Place chicken and lime juice in a large bowl (if using a whole lime, just squeeze juice out over the chicken.)
Toss the chicken in order to evenly spread the juice.
Sprinkle the brown sugar over the chicken and toss once more. (the lime juice will help to ensure the sugar sticks to the chicken)
Add chicken to skillet and allow to cook thoroughly (the brown sugar will caramelize and create a sweet, semi-thick coating for the chicken.)
Chop bell peppers (depending on how you like them, I would recommend either dicing them, or slicing them into thin strips.)
Add bell peppers for final 5 minutes of Chicken cooking time. (Chicken should cook for about 10 minutes if it is packaged as small pre-cooked pieces.)
If using large tortillas, now is the time to halve them. Otherwise, serve the dish! You have hungry people to feed!