Preparation Steps

• Gather all the ingredients and cooking tools.
• Prepare the Fajita seasoning mix.
• Wash and clean the chicken.
• Thin slice the onions.
• Seed out the bell peppers and thinly slice them.
• Slice the grape tomatoes.
• Mince shallots or green onions

Cooking Instructions

FOR THE CHICKEN (IF YOU ARE NOT USING THE SHREDDED CHICKEN RECIPE)

• Add the sliced chicken and spice mix into a bowl, mix and coat nicely.
• Heat a heavy bottom pan over high heat. Add the oil. When the oil shimmers, add the chicken pieces.
• Allow the chicken to cook without stirring for about 2 minutes. This will help to prevent sticking and let the pan reheat.
• Cook the chicken, stirring occasionally, for another six to eight minutes or until cooked through.
• Remove the chicken from the pan and put the pan back over the high heat.
• Deglaze the pan after the chicken with ¼ cup water. Scrape off the brown bits from the bottom of the pan.
• Reduce until almost evaporated and then add in the onions, a pinch of salt and more oil or clarified butter. Reduce the heat to medium.
• The onions will release a lot of liquid very quickly and will absorb the flavorful brown reduction

FOR THE PEPPERS & ONIONS

• In the same heavy pan, keep the heat high and add in the olive oil. When it shimmers, add in the onions along with a pinch of salt and cover.
• Cook the onions for 2 minutes or until they just begin to soften. Then add in the peppers and another pinch of salt.
• Cover the pan again and cook for another 2-3 minutes. Reduce the heat to medium and continue to cook for 5-7 more minutes, or until the onions are slightly browned and the peppers are soft.
• Remove from the heat.

PUTTING IT ALL TOGETHER

• Plate the onions and peppers first, then the chicken. Load it up with whatever optional items you would like from here!
• Serve hot and happy eating.