This is my favorite step! All the flavor comes from the marinade. First, cut your meat into shreds and place it into a bowl. Then, pour all the dry seasoning ingredients into the meat and with clean hands, massage the seasoning into the chicken strips. Add the chicken with the newly made chicken fajita marinade into a plastic bag. Add the water and let it sit in the fridge for a minimum of 30 minutes and a maximum of 24 hours.
After the chicken sits and marinates, the second step should be to cut the vegetables. In order to make a delicious Fajita dish, the peppers, onions, and garlic should be sliced and placed to the side.
On medium to low heat, pour the olive oil into the pan to heat it up. Once it warms up and starts to sizzle, pour the vegetables. As soon as they start to turn golden, but not dark brown, lower the temperature to low.
In the pan with the oil and vegetables, pour the chicken and the marinade. Make sure that the oil and vegetables are not too hot! If they are, your chicken may cook too fast on the outside, compared to the inside. Watch your chicken as it cooks, stirring it with the stirrer.
If you choose to eat Fajitas with side dishes like Mexican yellow rice or tortillas, as the chicken cooks on low heat, you should start cooking the rest. In a flat pan, heat it up to medium heat. When it starts to sizzle, spray it with non-stick butter spray and place four tortillas on the pan. In thirty seconds, flip the tortillas, so they toast on both sides. Watch the chicken during this step. The chicken should be complete when the inside is no longer pink, or the internal temperature is 165 degrees Fahrenheit.
