From "Fresh & Easy Kosher Cooking" cookbook by Leah Schapira. This is a mexican chicken recipe. Don't let that put you off because it is such a delicious chicken with so many different uses. You eat it in a pita, lafah, wrap and use leftovers for a heaven chicken salad. The best part is that it is quick and dietetic. If you don't have cumin in your spice cabinet then this recipe will make it worth getting it. Trust me, whomever I serve this too loves it.
1 lb boneless chicken breast (cut into thin strips)
2 tsp sugar
1 tsp italian seasoning (or oregano)
Â½ Tbsp cumin
Â½ tsp red peper flakes
Â½ tsp garlic powder
- Juice of a Lime or lemon
2 Tbsp Olive oil
- Pita, Lafah or wrap
3 (optional Peppers
Â½ (optional Onion
- (optional Lettuce
- (optional Avocado
Cut the chicken into thin strips (shot or long, depends how you like it)
Add the spices. Pour the lime or lemon juice (it is about 4 tablespoons) over the chicken and mix it all together. Let the chicken marinate for a half hour.
To make the optional peppers and onions, cut them into thin strips. In a frying pan add 2 tablespoons oil. Add the peppers and onions and cook till it is starting to soften. Take out and cover with foil to let it steam. Use this pan for the chicken
Preheat a frying pan (medium -high) and add the olive oil when it is hot. Heat the oil and when it is getting hot (about a minute) add the chicken. Careful because the pan might splatter. Make sure the chicken is not tangled and separate all the strips so that they all cook evenly.
You can cover the pan and stir the chicken occasionally to ensure it gets cooked evenly. When the chicken in white in the inside after about 8 minutes, then it is ready!
Serve it in a lafah, pitah or wrap. Dress it with the peppers and onions, lettuce, avocado, salsa or whatever you like (even french fries are great). Have fun with it, lay out a bunch of different foods and let everyone make their own fajita wraps to their taste