Chicken Fajitas

An easy to make marinade gives the chicken just the right flavor for these tasty fajitas that are topped with cilantro, salsa and sour cream.


1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon chili powder
1 dash hot pepper sauce

1 1/2 pounds chicken thighs, boneless and skinless
1 tablespoon olive oil
1 cup onion, thinly sliced
1 green bell pepper, cut into 1/4-inch strips
juice of 1 lemon
1/4 cup fresh cilantro, coarsely chopped
1 cup sour cream
1 cup salsa of your choice
4-8 flour tortillas, warmed according to package directions


Whisk together all marinade ingredients. Set aside.

Cut chicken into 1-inch strips, discarding any fat. Place in bowl with marinade and toss. Refrigerate for 1 hour.

In a large skillet heat olive oil until very hot but not smoking. Remove chicken strips from marinade and place in a single layer in hot pan. Cook 3 minutes. Turn chicken and cook 1 more minute. Push strips to the side of the pan and add onion and pepper. Cook about 3 minutes stirring, until vegetables are crisp tender. Remove from heat. Drizzle with lemon juice.

Spoon on top of warm tortillas. Sprinkle with cilantro. Pass the salsa and sour cream.

Serves: 4

golden blossom honey product