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1
For the fajita sauce:
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2
Chop the garlic and add it to a medium size bowl.
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3
Add the olive oil, cumin, salt, onion powder, pepper, sugar, Worcestershire sauce, the juice from the lime and the chipotle chili powder.
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4
Whisk together all of the ingredients.
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5
Transfer the fajita sauce to a large shallow bowl or casserole dish and set aside for a moment.
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6
For the fajitas:
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7
Remove the stem and seeds from the green and red bell peppers then cut them into thin, lengthwise slices.
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8
Slice the onion and chop the garlic.
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9
Remove the seeds from the jalapeno and cut it into larger size pieces.
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10
Give the fajita sauce another whisk and add the vegetables into the shallow bowl.
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11
Mix the veggies in with the sauce so theyre coated and let them marinate for about an hour or more if you have the time.
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12
Cut the chicken breast into thin lengthwise slices and set aside for a moment.
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13
Heat a large skillet on medium heat.
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14
When the pan is hot, add the olive oil, veggies and sauce (reserve about 2 tablespoons of sauce in the bowl).
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15
Stir as the veggies are cooking.
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16
Saute the veggies for about 4 to 5 minutes (about the time when they start to turn brown around the edges).
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17
Slide the veggies off to the outer sides of the pan to make space in the middle of the pan.
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18
Then add the chicken and remaining sauce into the middle of the pan.
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19
Stir together and continue to saute the chicken and veggies until the chicken is thoroughly cooked.
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20
Serve over warm rice and top with sour cream.
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21
Garnish with cilantro leaves.
