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Bourbon Chicken. This bourbon chicken blends sweet, spicy, and savory flavors. The peppers and onions round the dish out, and serving this over rice is absolutely the way to go.
For the fajitas: Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large heavy-bottom skillet over medium-high heat. Add the mushrooms and onions in a single layer.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the pepper and onion in the skillet and cook until they're tender-crisp.
A fajita (/ f ə ˈ h iː t ə /; Spanish: ⓘ), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. [2] The term originally referred to skirt steak , the cut of beef first used in the dish. [ 3 ]
Chicken Fajitas Fajitas are fantastic to cook in a cast-iron skillet because it gets super hot and holds heat well, giving you a great sear and charred flavor just as a grill would.
2 tbsp vegetable oil; 4 skinless, boneless chicken breast half or 1 beef sirloin steak (about 1 pound), cut into strips; 1 medium green or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
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Fajita night just got even better with this one-pan recipe. Watch the quick and easy tutorial in today's episode of Best Bites! This sheet pan steak fajita recipe is ridiculously easy