Chicken Fajitas!

If you think it's too time-consuming to make your own fajita marinade, think again. I love making most of my marinades from scratch because I can tweak them every time and make subtle changes based on my mood. Plus, the final dish tastes a little bit different each time. I bet you have all of the marinade ingredients in your fridge right now, so happy marinating! 

No chicken in the house? This also works with steak, shrimp and sliced portobello mushrooms!

Note: I decided not to cook onions for this batch of fajitas, we added diced red onion on the finished fajitas, for crunch. If you want onions, cook about 1/2 cup of thinly sliced yellow onion with the bell peppers. 

Chicken Fajitas

1/3 cup soy sauce
1 tablespoon molasses
2 teaspoons Worcestershire sauce
2 teaspoons cider vinegar
1 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pound boneless skinless chicken breast, cut into thin strips
2 tablespoons olive oil, divided
2 bell peppers (I chose orange and yellow), seeded and cut into thin strips
Salt and ground black pepper
Flour tortillas, warmed if desired 
Optional additions: 
Shredded cheddar cheese
Salsa
Guacamole
Hot sauce
Shredded lettuce
MInced red onion

In a large bowl, whisk together the soy sauce, molasses, Worcestershire sauce, vinegar, liquid smoke, onion powder, garlic powder, and black pepper. Add the chicken and stir to coat. At this point, you can marinate the chicken for up to 24 hours (store it in the refrigerator). 
Heat one tablespoon of the oil in a large skillet over medium-high heat. Use tongs to remove the chicken from the marinade and add it to the hot pan - reserve the marinade. Cook the chicken until it's browned on all sides. Add the marinade and bring to a simmer. Simmer for 5 minutes, until the liquid is reduced to a syrup-like consistency. 
Meanwhile, heat the second tablespoon of oil in a separate skillet over medium-high heat. Add the bell peppers and cook/stir-fry until golden and tender. Season to taste with salt and pepper. 
Serve the chicken and bell peppers with tortillas and optional additions. 

Serves 4