Easy Chicken Fajitas
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By Jordan Lee ·
Easy chicken fajitas come together fast if the pan is hot enough. Crowding is the usual mistake. When the chicken steams, you lose the browned edges that make fajitas taste like fajitas. I slice the meat against the grain so it stays tender. Peppers need a minute longer than you think; soft with a little char beats crunchy raw strips. My skillet runs hot, so I pull the chicken a shade early and let it finish in residual heat. Warm the tortillas while the pan works. Cold wraps kill the whole plate. A squeeze of lime at the end wakes everything up.
Ingredients
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Large skillet Tongs Knife Cutting board
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