“The oil hurts.”
-Patrick
Serves about 4 hungry scouts
Supplies:
- Large frying pan
- Stirring utensil like spatula or wooden spoon
- spoon
- Fork
- Knife
- Cutting board x2
Ingredients:
- 1 pound chicken
- 1 onion
- 1 bell pepper
- 1 fajita season packet
- 1 fajita sauce packet (Note: this is often hard to find and can add more clean up, and since it doesn’t add too much to the flavor it can be cut if needed. )
- 1 Tortilla pack of 10
Steps:
- Cut chicken into small bite sized pieces.
- Dice onion
- Cut bell pepper into long but small strips
- Cover the bottom of the flying pan with oil, about ½ of an inch.
- Preheat oil at medium high, turning down if needed.
- Put 1 piece of chicken in oil to test if it is hot enough, it should sizzle if ready.
- When oil is hot, put the rest of the chicken in the oil, flip and stir chicken often until it is cooked through, this can either be done visually or by cutting into it. It’s ok if it isn’t browned, just cooked.
- Add in all of the Bell pepper, onion and fajita seasoning.
- Stir the mixture often to make sure everything has been cooked. Once the chicken is browned and veggies are cooked but still firm the mixture is ready and can be taken off the heat.
- Heat sauce in small container
- Assemble fajita putting a couple spoonfuls of the filling in the tortilla and spooning a little sauce into fajita.
- Enjoy.