Fajitas

Fajitas always remind me of the restaurant Chili's. Usually I've ordered something safe and boring - like chicken - and then immediately regret my choice when a waiter walks by with a sizzling pan of fajitas, the smell wafting over our table. Then, by the time we go back again, I've forgotten just how good those fajitas look and smell, so I do the same thing over again. Solution: make my own at home!

This recipe came from one of my husband's co-workers years ago and it's definitely become a keeper in our family. I made a few changes to the original recipe (and I like my changes much better, if I do say so myself). I simply added some honey into the marinade and used a lime instead of a lemon at the end. It makes a difference, trust me.

And just because the recipe calls for good old chicken doesn't mean you couldn't mix it up a little bit. Have fun with the toppings, too, of course.


Fajitas

1 Tbsp. Worcestershire sauce
1 Tbsp. vinegar
1 Tbsp. soy sauce
1 Tbsp. honey
1 tsp. chili powder
1 clove garlic, minced
1 dash hot pepper sauce (I didn't include this because I'm a spice-wimp and I think the chili powder gives it enough kick)
1 1/2 lbs. boneless, skinless chicken thighs, cut into strips
1 Tbsp. oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lime, juiced

In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, honey, chili powder, garlic, and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.

Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lime juice. Add additional toppings of your choice (we added some cheddar cheese and sour cream and it was perfect).