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1
Slice chicken breast into strips and place in a container along with garlic, 2 Tbsp oil, lime juice, Worcestershire, and beer.
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2
Mix thoroughly and refrigerate for 30 to 60 minutes.
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3
Saute fresh vegetables in 3 tablespoons oil for 5 to 7 minutes until crisp tender.
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4
Salt and pepper to taste.
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5
Remove vegetables from heat and keep warm in a separate container.
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6
In the same pan cook the chicken with the marinade on med high heat.
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7
When chicken is nearly done add the in the sauteed vegetables and season with the spices.
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8
Cook until chicken no longer pink in center.
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9
Reserve cooking liquid in separate pot and add cold water and cornstarch.
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10
Bring sauce to a simmer for a few minutes, until thick, and then stir into fajita mixture.
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11
Serve with hot tortillas, sour cream, guacamole, shredded cheese, shredded lettuce, and pico de gallo.
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12
Enjoy with an ice cold pilsner lager.
