One Skillet Pepper Mushroom Chicken Fajitas

I first discovered the fajitas flavor from eating out in a restaurant while visiting Nashville. I loved the smoky flavor on sizzling steak and chicken in a hot skillet. Even though there are plenty of Mexican seasonings available in the stores, there are always some spices and herbs I do not like and the flavors are too strong for me. I decided to make some myself,
use only what I like and nothing to over work my taste buds.

As far as the dish is concerned, I serve it with rice, instead of using the classic tortilla wraps.
It is my version of Tex-Mex, a stir-fry with plenty of Mexican flavors.

One Skillet Pepper Mushroom Chicken Fajitas

This gorgeous veggie alone is a great vegetarian dish, lots of flavor. A fast dinner for two.

 

One Skillet Pepper Mushroom Chicken Fajitas

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
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One Skillet Pepper Mushroom Chicken Fajitas

1 chicken breast, 2 thighs, cut into big chunks of long slices
1 tray pack (8 oz) white mushrooms, 1 green bell pepper
1 carrot, 1 regular onion, 3 cloves garlic    

DIY Fajita Seasoning Mix with Salt:     
1/2 teaspoon chili powder, 1/2 teaspoon ground cumin,
1/2 teaspoon smoked paprika, 1/4 teaspoon turmeric powder,
2 teaspoons McCormick Grill Mates Smokehouse Maple Seasoning, 

1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/2 teaspoon sea salt.
(For 1 cooking, good Mexican flavor, enough for 1 pound chicken or beef.)  

How to cook it:
In the big bowl, add chicken pieces, 2 teaspoons cooking wine, 2 teaspoons cornstarch, 2 teaspoons olive oil, mix well. Take out about 1 to 1 1/2 teaspoons of seasoning mix to cook veggie later. Add the rest of seasoning mix to the chicken, add small pinch of salt and garlic salt only if needed. Mix well and let it marinate for 30 minutes. Pan fry both sides until golden brown, dish up and add to veggie when ready.

In a big skillet with hot oil, saute onion, garlic, carrot, bell pepper and mushrooms, add the reserved seasoning mix, stir, stir. Add 2 teaspoons oyster sauce if you like, stir, stir. Add the chicken and juice, mix with veggie. Stir and cook until hot, dish up. Serve with rice, or on tortilla wraps. The veggie alone is a great dish if you want to skip the meat.

 


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