Sweet Pepper and Chicken Fajita Stir-Fry

pepper-chicken-stir-fry Photo: Romulo Yanes; Styling: Megan Hedgpeth


  • 3 tablespoons fresh lime juice
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon plus 5 tsp. olive oil
  • 1 1/2 tablespoons low-sodium soy sauce
  • 4 cloves garlic, minced (about 1 Tbsp. plus 1 tsp.)
  • 2 teaspoons packed brown sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 1 large yellow bell pepper, seeded and sliced
  • 1 large red onion, halved and thinly sliced
  • Kosher salt
  • Tortillas, optional


1. In a medium bowl, combine lime juice, cilantro, 1 Tbsp. oil, soy sauce, 1 tsp. garlic, brown sugar, cumin and chili powder. Add chicken; stir well. Let stand for 15 minutes.

2. In a 12-inch nonstick skillet, heat 1 1/2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Spread half of chicken in a single layer, reserving marinade. Cook, undisturbed, for 2 minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1 1/2 tsp. oil; repeat with remaining chicken.

3. Add remaining 2 tsp. oil, peppers and onion to skillet. Stir-fry until vegetables are slightly charred and crisp-tender, about 5 minutes. Add remaining 1 Tbsp. garlic; stir-fry for 30 seconds. Season with salt.

4. Pour reserved marinade into skillet; let boil for 30 seconds. Return chicken and any juices that have collected to skillet; toss until heated through. Serve with warm tortillas, if desired.

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  • Yield: Serves 4

Nutritional Information

Calories per serving: 275
Fat per serving: 13g
Saturated fat per serving: 2g
Cholesterol per serving: 73mg
Fiber per serving: 2g
Protein per serving: 26g
Carbohydrate per serving: 14g
Sodium per serving: 599mg
Iron per serving: 1mg
Calcium per serving: 34g

Good to Know

If you don't have a wok, a large nonstick skillet works just as well. Just make sure it's at least 12 inches; stir-fries need space.

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