Stir Fry Chicken Fajitas Ww Food

FREEZER BAG CHICKEN FAJITA STIR-FRY

Steps:

• Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.

STIR-FRIED CHICKEN FAJITAS

Steps:

• In heavy plastic bag, combine chicken strips and dressing; refrigerate several hours or overnight, turning bag occasionally. Drain. , Heat a large nonstick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream.

CHICKEN FAJITA STIR-FRY WITH PEPPERS

Steps:

• Cut chicken breasts into bite sized pieces; place in sealable plastic bag.
• Whisk fajita seasoning into the chicken broth; pour over chicken in plastic bag; shake well and seal tightly , place in fridge to marinate for 30 minutes or more.
• Veggie spray non stick wok or large frypan; heat to medium hot; pour chicken with marinade into wok, stir fry and cook down to about 1/4 cup of mainade. about 10 minutes.
• Add sweet peppers and red onion to wok, add salt and pepper, stir fry until almost all of the marinade is gone, (or until the consistancey you prefer), about 10 minutes; we like our veggies tender crisp).
• Serve hot and enjoy!

GRILLED CHICKEN FAJITA STIR-FRY

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix 1/4 cup salsa, the honey, chipotle chilies and chili powder. Add chicken, bell peppers and onion; toss to coat. Place mixture in grill basket (grill “wok”).
• Cover and grill chicken and vegetables over medium heat 15 to 18 minutes, shaking basket or stirring mixture occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• Spoon mixture onto center of each tortilla; top with avocado and additional salsa. Roll tortillas around filling.

STIR-FRY CHICKEN FAJITAS - WW

Steps:

• Take oil, lime juice, cumin and cayenne and mix together in a glass bowl. Put chicken in bowl and let it marinade for 1-2 hours.
• In a wok, heat 1 tablespoon of water until very hot. Add chicken with marinade and stir-fry over high heat until chicken is white throughout, 3 to 5 minutes. Remove to plate.
• Add another 2 tablespoons of water to wok and heat until very hot. Add peppers, onion, garlic; stir-fry until crisp-tender, 3 to 5 minutes. Return chicken to wok and season with pepper. Toss until heated through, about 1 minute.
• Serve with flour tortillas, shredded cheese, sour cream and guacamole.

STIR FRIED BEEF FAJITAS

Steps:

• Combine 2 tablespoons oil, lime juice, garlic, cumin and 1/2 teaspoon salt in a shallow dish or zip-top freezer bag; add steak. Cover or seal and let stand 30 minutes.
• Remove steak from marinade; discarding marinade.
• Pat beef dry with paper towels.
• Heat remaining 2 tablespoons oil in a large skillet or wok over high heat; add beef, and stir fry 3 minutes.
• Remove beef from skillet with a slotted spoon. Reduce heat to medium.
• Add bell peppers, jalapeno peppers, and onion; sprinkle with remaining 1/2 teaspoon salt. Stir fry 6 minutes or until tender.
• Wrap tortillas in plastic wrap. Microwave on high 20 seconds.
• Spoon beef and vegetable mixtures evenly over tortillas; add desired toppings, and roll up. Serve immediately.

FAJITA STIR FRY

Steps:

• Cut beef into 1" strips 1/8" thick.
• Place skillet on high heat. When hot, add 1 T oil and stir fry meat until browned(1 1/2 to 2 minutes).
• Transfer meat to bowl.
• Add 1 T oil to skillet and add garlic, onion, and green pepper.
• Stir fry until onion is soft, about 3 minutes.
• Stir together cumin, lime juice and cornstarch, then add to skillet.
• Return meat to pan and stir fry until mixture is hot and bubbles.
• Transfer to bowl.
• Serve in tortillas with garnishments.

SOUTHWESTERN CHICKEN STIR-FRY

Steps:

• For marinade, combine the fajita mix, water, and oil in a medium mixing bowl.
• Add chicken to marinade; stir to coat.
• Let stand at room temperature for 15 minutes.
• Spray a wok or large skillet with nonstick cooking spray.
• Preheat over medium heat.
• Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender.
• Remove from wok.
• Drain chicken; discard marinade.
• Add chicken to wok.
• (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink.
• Return vegetables to wok.
• Stir together salsa and chili powder.
• Add salsa mixture, corn, and beans to wok.
• Cook and stir for 1 to 2 minutes more or until heated through.
• If desired, serve with warm tortillas and cheese.
• To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds.