Again, not a great picture, my kitchen lighting is not kind to food shots. I got lucky with the clam pictures. Don't let it deter you from trying this recipe. BJ and I are so in love with it and it's a staple in our house.
Marinade (feeds 2, maybe 3...)•4 large garlic cloves, crushed
•1/4 cup fresh squeezed lime juice (approx. 3 limes. bottled lime juice stuff doesn't count. it wont cut the strong vinegar taste the way fresh will and the product will taste off. i know this from experience.)
•2 tsp. kosher salt
•1 tbsp. chili powder
•1/2 tsp. red pepper flakes. I do a full tsp. because we like it hot.
•1/2 cup red wine vinegar
•2 tbsp dark soy sauce (I substitue with Braggs liquid amino to bring the sodium down, tastes the same and it's much healthier!)
•1/4 cup fresh cilantro, chopped roughly.
1 red bell pepper, chopped into strips lengthwise
1 green bell pepper, chopped into strips lengthwise
1/3 red onion, sliced lengthwise (1/4 in. thick)
2 boneless, skinless chicken breast halves, cut into strips lengthwise
Put all ingredients in ziplock bag and shake. Place in fridge to marinate for a few hours. Yesterday I made this before work then cooked it around 6:30PM and it was more glorious than it's ever been, but it's also yummy after marinating for just a couple hours.
I pour the entire bag out in a large (heated @ medium heat) saucepan coated with a tbsp. olive oil and let it cook in it's juices. If juice is in excess after meat and veggies are thoroughly cooked, extract before serving.
Spoon on warm flour tortilla (prep six small fajita size tortillas), serve with salsa (Harmon's Spicy salsa is what we love), sour cream, and shredded cheese.
I know, traditionally they should be grilled, but it's cold outside. And even on the stovetop they turn out sooo good, and I'm not usually a fajita fan. I wouldn't be posting it if I wasn't proud of it, since the picture for it sucks. Just trust me on this one.