Fajitas Chicken

I'd make a few changes for next time, though this turned out quite easy and delicious.

• 1 t paprika powder
• 1 t szechuan chili powder
• 1 t salt
• 1 t ground cumin (didn't have any so used a bit of thai seasoning)
  
• 1/2 t garlic powder
• 2 T cornstarch
• 1/2 c water
• 2 T olive oil (used 4 T grapeseed oil -- too much)
• 2 skinless boneless chicken breasts, cut into strips
• 1/2 onion, sliced
• fresh lime juice (I used lemon)
• oil for the pan

1. In an 8x8 dish (or large ziploc), combine spices, cornstarch, water and oil.
   
2. Add chicken and onion. Coat thoroughly.
3. Refrigerate 15 min-several hours.
4. Heat oil in pan over medium heat. Cook chicken, approximately 6 minutes.
   
5. Transfer to bowl. Sprinkle with lime juice.
6. Serve immediately with tortillas, tomatoes, greens, cheese, etc.

Chicken Fajita Marinade II ****
5/29/10 Prepared this for a Mexican dinner. First batch without the chili and paprika, second with. Prefer it with additional spices.

• 1/4 c beer
• 1/3 c fresh lemon juice (or lime)
• 1 T oil
• 4 garlic cloves, crushed
• 1 T brown sugar
• 1 T worcestershire sauce
• 1 T minced fresh cilantro
• 1 t ground cumin
• salt to taste
• [1 t chili powder]
• [1/2 t paprika]
• 4 chicken breasts, cut into strips

Place in glass dish or 1 gallon zip lock, and marinate 1-3 hours. Drain before cooking.

Chicken Fajita Marinade III *****
5/29/10 Tried this third marinade - the orange has a strong flavor - which is tasty but not for everyone. The citrus flavor was not there in the leftovers.

• 4 cl garlic, chopped
• 2 t gr cumin
• 2 t chili powder
• 2 t paprika
• [1/2 t dried oregano]
• orange's zest
• 1 lemon's juice
• 2 T oil
• 6 T fresh coriander, chopped
• 4 chicken breasts, cut into strips

Marinate at least 15 min.

Related
Prepare a beef filling instead.
Great with mango salsa and refried beans.