Looking for a quick and easy dinner to kick off the New Year? Cause you’re gonna be so damn tired this week to cook anything remotely difficult?
This gluten-free easy chicken fajitas recipe will take no time at all! You’ll have a healthy, satisfying meal that will fulfill you through the next day or so. Seriously!
How did you wrap up 2018? I mean, besides wrapping it up with these delicious and best fusion chicken fajitas, of course? 🤪Looking forward to a new year? Starting over? I sure am.
Cancer was the big word in our family for 2018.
We watched my mother–in-law go through lengthy bouts of chemo and radiation, battling the disease to end the year. My mother lost her life quickly to cancer on August 14th, and I still feel like it was not fair and a life lost way too soon. And now, our dog, well puppy, who isn’t even two years old yet, was diagnosed with cancer just a few short days ago. Cancer. A puppy. Really? What a way to end the year. Right?
BUT, there are people suffering as we speak all over the world with cancer. Past, present, and future. So, I have to be positive and GRATEFUL for the life that I have now.
I’m grateful that we have the funds to help our puppy prolong her life with surgery. I’m grateful that I have two beautiful kiddos that make me laugh and smile and yell on a daily basis 😄. I’m grateful that I have amazing friends and family members all over, whereas some people out there don’t have any. I’m grateful for a husband that is my rock and my soul, and one that knows me better than myself at times.
This is my husband’s favorite dish that I make for him. Over the years, I’ve modified it quite a bit. In fact, there are now very few ingredients in this gluten-free dish! Honestly, so few you would not believe how easy it is to make. And the taste is just great. Easy and great and gluten-free. What more could you ask for?
The only ingredients you’ll need in this dish:
- chicken (made fresh on the skillet, or from a rotisserie from the supermarket).
- bell peppers (I had orange and yellow that were used here)
- garlic cloves. Like as many or as little as you want. 2-4 cloves, minced.
- Soy sauce. Gluten-free. Your secret ingredient.
I USED to make this easy chicken fajitas recipe with sauteed onions as well. However, I found overtime that not only it took WAY longer to make with onions, it made the dish too watery. So, I omitted them. And this helped!
The soy and garlic actually enhance the flavor so much, you don’t really need onions. Plus, disregarding the onions makes this dish taste more fusion like. Onion might make it sway more to the Mexican dish side. And you want a simple medium to balance out the Mexican Asian fusion flavor.
Blog goals for 2019? (LOVE this article) I have a few:
- Write posts in advance, like over a weekend, alone, write a ton.
- Publish a holiday cookbook by August. Self publish. And get started in January.
- Grow my email list.
- Grow my social media followings by the hundreds.
- Start a Facebook Group for Gluten-Free Feeding….and Dairy- Free also. Hmmm? I wonder what the group title will be?
- Learn how to focus on my ultimate goal, which is why I started this food blog, without feeling self doubt because it seems impossible. Impossible? Hell no.
At this point, nothing’s impossible.
Asian/Mexican Fusion Easy Chicken Fajitas Recipe
- 1 rotisserie chicken Gluten-Free, shredded (SAVE the bones! Throw in a crockpot to simmer in water for hours to make bone broth)
- 1 tablespoon lemon juice (from a freshly squeezed lemon) so the juice from half a lemon
- Gluten-Free soy sauce I use San J brand
- good California olive oil for wok (good olive oil is important here)
- 2 sliced orange bell peppers sliced lengthwise
- 1 sliced yellow bell pepper sliced lengthwise
- 3 cloves garlic medium sized cloves, minced
- Kosher salt and freshly ground peppercorn to taste
- flat-leaf parsley or cilantro I prefer parsley, but cilantro is obviously fantastic
- shredded cheese, sharp cheddar authentic blocks such as Murray’s are best, or Sargento claims gluten-free
- Gluten-Free tortillas (white or yellow corn) I use Mission brand
- In a large wok on medium low heat, with olive oil (about 2-3 tablespoons), add sliced bell peppers.
- Cook bell peppers for approximately twenty minutes, until they have softened quite a bit. You can up the heat to char slightly near the end.
- While peppers cook, shred the meat from a fresh, rotisserie chicken and place in a large bowl. Save the bones! You can read my article on how to use the bones to make chicken stock.
- Add a hefty pinch of Kosher salt to the shredded chicken, along with freshly ground peppercorn, lemon juice, 1 tablespoon olive oil, and about 3-4 tablespoons of Gluten-Free soy sauce. Mix well and set aside.
- When peppers are near done in the wok, add garlic to the peppers and stir for about 1-2 minutes.
- Add several tablespoons of soy sauce, about 3-4. Cook for another 3 to 4 minutes. Some liquid will evaporate.
- Add seasoned, shredded chicken to wok with peppers. Stir and mix thoroughly.
- Up the heat to medium, then cook ingredients for another 5 minutes or so. If too liquidy, cook a bit longer to evaporate some liquid. If too dry, add a bit of soy sauce to moisten.
- Plate chicken in a large bowl, and serve with warm corn tortillas (I suggest cooking tortillas on a hot skillet to harden – each side for 2-3 minutes on medium heat), shredded sharp cheddar, flat-leaf parsley or cilantro, and more soy if desired.
I WISH YOU ALL A VERY HEALTHY AND HAPPY NEW YEAR. MAY YOUR DAYS BE FILLED WITH LAUGHTER AND JOY, AND HEARTS BE FILLED WITH LOVE AND COMPASSION.