Szechuan Chicken Fajitas
Spice up dinner time with these bold and flavorful Szechuan Chicken Fajitas, a fusion twist on a Tex-Mex classic! Juicy strips of marinated chicken are stir-fried with vibrant bell peppers, onions, and the tantalizing heat of Szechuan peppercorns and chili flakes, creating a perfect balance of smoky, savory, and spicy. A quick stir-fry technique locks in the freshness and crunch of the vegetables, while the rich blend of hoisin, soy sauce, and sesame oil infuses every bite with irresistible Asian-inspired notes. Served in warm flour tortillas and topped with fresh cilantro and zesty lime, these fajitas make for a quick, satisfying, and crowd-pleasing meal. Easy to whip up in under 40 minutes, this recipe is ideal for busy weeknights or casual gatherings, ensuring a deliciously unique spin on your fajita favorites.
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Recipe Information
Ingredients
- 500 grams Chicken breast, sliced into thin strips
- 1 large Red bell pepper, thinly sliced
- 1 large Green bell pepper, thinly sliced
- 1 large Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Szechuan peppercorns, ground
- 1 teaspoon Chili flakes
- 3 tablespoons Soy sauce
- 2 tablespoons Hoison sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 8 pieces Flour tortillas
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
In a bowl, mix the soy sauce, hoisin sauce, rice vinegar, and sesame oil to create a marinade. Reserve 2 tablespoons of the mixture for later use.
Add the sliced chicken to the marinade, coating it well. Let it marinate for at least 15 minutes while preparing the vegetables.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground Szechuan peppercorns and chili flakes, toasting for 30 seconds until aromatic.
Add the minced garlic and ginger, stirring for another 30 seconds.
Increase the heat to high and add the marinated chicken, cooking until the chicken is golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced bell peppers and onion, stir-frying until they are slightly charred but still crisp, about 3-4 minutes.
Return the chicken to the skillet and pour in the reserved sauce. Stir everything together and cook for another minute to combine flavors.
Warm the flour tortillas in a dry pan or microwave, ensuring they are pliable for filling.
Assemble the fajitas by placing a generous portion of the chicken and vegetable mixture onto each tortilla. Top with fresh cilantro and a squeeze of lime juice.
Serve immediately with additional lime wedges on the side.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4502 mg | 196% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 29.9 g | ||
| Protein | 190.4 g | 381% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 663 mg | 51% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2515 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
