How To Make Restaurant Style Fajitas At Home, quick & easy recipe

Ingredients

• 2 lb Chicken Breast (boneless, skinless, cut into thin strips)
• 2 Bell Pepper (mixed colors, sliced into strips)
• 1 Onion (medium, sliced)
• 3 Tbsp Lime Juice (freshly squeezed)
• 3 Tbsp Vegetable Oil (for marinade and pan)
• 7 splashes Maggi Seasoning Sauce (approximately 1 Tbsp total)
• 1 clove Garlic (minced)
• 1 Tbsp Cornstarch (for slurry)
• 0.75 cup Chicken Broth (low‑sodium)
• 1 Tbsp Brown Sugar
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Prep Vegetables & Garlic

   Slice the bell peppers into thin strips, slice the onion, and mince the garlic clove. Set aside.

   Time: PT10M

2. Make Marinade

   In a mixing bowl combine minced garlic, 3 Tbsp oil, 3 Tbsp lime juice, 1 Tbsp brown sugar, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and a few splashes of Maggi. Stir until the sugar dissolves.

   Time: PT5M

3. Marinate Chicken

   Add the chicken strips to the bowl, toss to coat evenly, cover, and let sit at room temperature for 20 minutes.

   Time: PT20M

4. Prepare Cornstarch Slurry

   In a small bowl, dissolve 1 Tbsp cornstarch into the 3/4 cup chicken broth, stirring until smooth. Set aside.

   Time: PT3M

5. Sauté Vegetables

   Heat the large skillet over medium‑high heat, add a splash of oil, and once hot, add the bell peppers and onion. Cook, stirring occasionally, for about 5 minutes until softened but still crisp.

   Time: PT7M

6. Cook First Batch of Chicken

   Remove the vegetables and set aside. Add a thin layer of oil to the same skillet, then add half of the marinated chicken in a single layer. Cook for about 5 minutes, stirring once, until the chicken is opaque and just cooked through.

   Time: PT5M

7. Cook Second Batch of Chicken

   Remove the first batch and repeat with the remaining chicken, cooking another 5 minutes until fully done.

   Time: PT5M

8. Combine & Finish

   Return all cooked chicken and the sautéed vegetables to the skillet. Pour in the cornstarch‑broth slurry, stir, and let simmer for 2‑3 minutes until the sauce thickens and coats everything.

   Time: PT5M

9. Serve

   Turn off the heat, transfer the fajita mixture to a serving dish, and serve immediately with warm tortillas, salsa, guacamole, or your favorite toppings.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Firm tofu
• Instead of Bell Pepper: Any color bell pepper, Poblano peppers
• Instead of Onion: Shallots, Leeks
• Instead of Lime Juice: Lemon juice
• Instead of Vegetable Oil: Canola oil, Olive oil (light)
• Instead of Maggi Seasoning Sauce: Soy sauce, Worcestershire sauce
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Cornstarch: Arrowroot powder, All-purpose flour (2 Tbsp)
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Brown Sugar: Honey (2 tsp), Maple syrup (1 Tbsp)
• Instead of Chili Powder: Paprika + cayenne mix
• Instead of Ground Cumin: Coriander powder
• Instead of Smoked Paprika: Regular paprika
• Instead of Garlic Powder: Fresh garlic (extra)
• Instead of Onion Powder: Additional fresh onion
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Measuring Spoons
• Measuring Cup
• Large Skillet
• Spatula
• Small Bowl
• Plate (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for flavor
• Creating a smooth cornstarch slurry
• Cooking chicken in batches to avoid overcrowding
• Simmering the sauce until it thickens and coats the ingredients

Chef Tips from the Video

• Use a cast‑iron skillet for the best sear and flavor.
• Pat the chicken dry before marinating to help the sauce cling.
• Add a squeeze of fresh lime right before serving for extra brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in the refrigerator for deeper flavor.
• Slice the peppers and onion a day ahead and store in a sealed container.
• Prepare the cornstarch slurry just before cooking; it only lasts a few minutes.

Frequently Asked Questions