Sriracha Chicken Fajitas Recipe

Name: Sriracha Chicken Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 ounce) boneless skinless chicken breast halves; 1/4 cup sriracha chili-garlic sauce, divided; 1 garlic clove, minced; 1/4 cup water, divided; 1 tablespoon olive oil; 1 medium sweet onion, sliced; 1 sweet pepper, seeded and sliced into thin strips (yellow, green or red); 2 Hass avocadoes; 2 2 tablespoons lemon juice or 2 tablespoons cider vinegar; 4 large flour tortillas; cheddar cheese (optional)

Servings: persons

4 (4 ounce) boneless skinless chicken breast halves
1/4 cup sriracha chili-garlic sauce, divided
1 garlic clove, minced
1/4 cup water, divided
1 tablespoon olive oil
1 medium sweet onion, sliced
1 sweet pepper, seeded and sliced into thin strips (yellow, green or red)
2 Hass avocadoes
2 2 tablespoons lemon juice or 2 tablespoons cider vinegar
4 large flour tortillas
cheddar cheese (optional)

1
Cut chicken breasts into strips about 1/2 to 1 inch wide by 2 to 3 inches long. In zip top plastic bag or medium bowl, mix chicken strips, minced garlic along with half the Sriracha and half the water (2 tablespoons each). Refrigerate 30 minutes or several hours.
2
In large skillet over medium high heat, heat olive oil. Add onion slices and pepper strips. Cook, stirring occasionally, until just tender, about 6 to 8 minutes; remove from pan. If necessary add more oil, then add the chicken strips (strips may be lightly seasoned with salt), cook and stir until chicken is done, about 6 to 8 minutes. Return the onion/pepper mixture to the pan and stir in remaining garlic chili sauce and water (2 tablespoons each) and heat through.
3
Meanwhile, rinse avocados. Cut in half. Spoon out pit. Slice avocados or cut into cubes. Toss with lime.
4
Divide chicken, onions and peppers and avocados between tortillas. Sprinkle with cheese; serve.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (4 ounce) boneless skinless chicken breast halves, 1/4 cup sriracha chili-garlic sauce, divided, 1 garlic clove, minced, 1/4 cup water, divided, and more.

Yes, Sriracha Chicken Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sriracha Chicken Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions