Chicken Fajitas

This has got to be one of my favorite things to make.  It's my go~to recipe when I'm having people over. I really could eat this a couple times a week.  It is, without a doubt, one of my most requested recipes.  It could be due to the fact that I'm constantly making it.  If you've been to my house for dinner and I haven't made this, ask me to!  If you don't make anything else from this blog...make this!  You will not be sorry.

A friend brought me these fajitas when my now 11 year old son Cameron was born. The recipe comes from our friend Sheri, who is an excellent cook. My husband got a little sick of it in the early years of our marriage because I made it so often.  Sorry honey, although I'm not really that sorry.  :)

I usually like to double the recipe because it is fantastic the next day as nachos. I won't make it if I don't have enough time to let it marinate. It really does need at least 4 hours (I try to shoot for at least 6 or even overnight).  It will be well worth the wait!

1/4 cup soy sauce
1/4 cup vegetable oil
1/8 cup white vinegar
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon lemon pepper
1/2 teaspoon white pepper
1 teaspoon chili powder
1/4 cup brown sugar
4 boneless skinless chicken breasts, cut into strips
1 large onion
1 large red pepper, sliced into thin strips
1 large green pepper, sliced into thin strips
2 tomatoes, sliced into thin wedges

Mix the soy sauce, oil, vinegar, lemon juice, garlic, salt, ginger, lemon pepper, white pepper, chili powder and brown sugar. Add the cut chicken and marinade for at least 4 hours or overnight.

Heat a large skillet. Add the chicken and marinade. Saute until the chicken is just about cooked. Add the onions and peppers. Cook for 2~3 minutes. Add the tomatoes and cook for 1 minute. Serve on warm flour or corn tortillas with lime, sour cream, guacamole, cilantro, cheese, more onion and tomato.