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1
Cut chicken into approximately 3 inch long strips and put it into a dish.
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2
Set aside.
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3
Place all the fajita marinade ingredients (except cornstarch) into a food processor.
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4
Blend until smooth.
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5
Pour the mixture onto the chicken, and then mix well until the chicken strips are evenly coated with the marinade.
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6
Add cornstarch and mix briefly.
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7
Cover the chicken with plastic wrap and refrigerate for at least 1 hour.
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8
Cut peppers and yellow onion lengthwise into 18 to 1/4 inch wide strips.
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9
Cut the corn tortillas into 1/2 inch wide strips.
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10
Set aside.
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11
Heat a saute pan over high heat.
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12
Add half of the oil and heat until the pan is smoky hot.
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13
Wait for a few seconds until the oil is hot.
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14
Add peppers, yellow onion, and a pinch of salt.
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15
Stir-fry until they just start getting soft; approximately 2 minutes.
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16
Transfer the peppers and yellow onion onto a plate.
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17
Add the rest of the oil into the saute pan, and heat on high until the oil is hot.
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18
Add the chicken and marinade, and stir quickly and continuously until the chicken strips are almost cooked; approximately 2 minutes.
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19
Add corn tortilla strips into the pan, and stir-fry briefly with the chicken for approximately 1 minute.
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20
Bring the peppers and yellow onion back into the pan.
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21
Gently toss together with the chicken and tortilla.
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22
Garnish with cilantro.
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23
Serve immediately.
