Chicken fajitas

This simple fajita stuffed with chicken, beans and pepper is perfect with a dollop of sour cream.
Chicken fajita

Recipe from: 10/18/2007 12:00:00 AM
Preparation time: 10 min
Cooking time: 20 min


  • 30
  • 2
    chicken breast fillets, sliced into strips
  • 1
    onion, halved and sliced
  • 1
    red pepper, seeded and sliced
  • 100
    green beans
  • 1
    (410 g) chopped tomatoes
  • 15
    sweet chilli sauce
  • a handful of fresh coriander, chopped
  • 4
  • 45
    sour cream
Servings: Change Serving


Heat the oil in a large pan over high heat.
Stir-fry the chicken strips until brown.
Remove the chicken from the pan and set aside.
Reduce the heat to moderate and fry the onion and pepper in the same pan until soft.
Add the fried chicken, green beans, tomatoes and sweet chilli sauce and simmer for 15 minutes.
Stir in the coriander and remove from the heat.
Heat the tortillas in a clean, dry pan, spoon the chicken mixture and sour cream on top and roll up.

Serve with a green salad.

Read more on: poultry  |  stir-fry

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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