chicken fajitas

when i first started making these a couple of years ago we couldn't stop eating them. like once a week - we were so addicted. i love it because it's so easy ... it's something i can even prepare in the morning and take ten minutes (plus bbqing) and finish off at supper time. and i always keep wraps handy in my freezer. this recipe makes about 5 large fajitas.

sauce

• 1 tbsp cornstarch
• 1 tbsp cold water
• 1/2 cup white sugar (i don't think i ever put that much in)
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 2 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp ground black pepper
• *and then i'll add a dash of whatever i have in the fridge in the way of asian cooking sauces - oyster, store bought teriyaki, whatever - but this is completely optional.

combine everything on low heat and bring to a simmer. stir frequently until sauce thickens.


fajita filling

• 2 sweet peppers, sliced
• 1 small onion, cut in rings
• 2 chicken breasts, bbq'd and basted with homemade teryaki sauce
• 1 large tomato, diced
• cheese grated, to taste.

bbq chicken breasts (or bake) then cut into strips. saute with peppers, onions and sauce until peppers are cooked, but still firm. dish onto fresh fajitas and top with tomatoes and cheese.

you can make a surplus of the sauce and keep it in the fridge in a recycled bbq sauce container and use for anything and everything. it's what i use for my stir fry if i don't feel like making my oyster/black bean sauce combo. and it's a big time money saver because store bought stir fry sauce is very expensive.

i cut up a wrap to make a toddler sized one for
the boy. he loves his personalized fajita!