How to Cook Chicken Fajitas On The Stove
Learn how to cook chicken fajitas on the stove. How to cook chicken fajitas on the stove is an easy way to enjoy tasty chicken fajitas without firing up the grill. Here is our favorite recipe for how to cook chicken fajitas on stove all year round and even during those hot summer days when the sun is just too hot.
Ingredients in our chicken fajitas on the stove:
2 teaspoons canola oil (olive oil substitute?)
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
Salt and pepper
4 (6‑ounce) boneless, skinless chicken breasts, trimmed, pounded if necessary
½ cup freshly squeezed orange juice
¾ cup minced fresh cilantro
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
2 teaspoons minced canned chipotle chile in adobo sauce
1 teaspoon yellow mustard
1 tomato, cored, seeded, and chopped medium
8 flour tortillas, warmed
Cilantro, lowfat sour cream, and lime wedges, for serving
Directions for cooking chicken fajitas on the stove:
Heat the oil in a 12‑inch skillet over medium-high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5 to 7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep our chicken fajitas on the stove warm.
Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, ½ cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
Transfer the chicken fajitas on the stove to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to ¼ cup, about 5 minutes.
Final step for chicken fajitas on the stove: Off the heat, stir in the mustard, tomato, remaining ¼ cup cilantro, and shredded chicken. Season with salt and pepper to taste, and serve with the pepper-onion mixture and warm tortillas