There was a time when anything even slightly Mexican that was cooked in my kitchen involved a fluorescent colored spice mix packet. At the time I just assumed it was more convenient.
I will admit the packets maybe marginally more convenient than mixing up your own chicken fajita seasoning. But mixing your own fajita seasoning costs only a few cents on the dollar, tastes better and has no mystery ingredients in it.
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon sugar
- 3/4 teaspoon granular chicken bouillon
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- In a large skillet, saute peppers and onions in oil until crisp-tender. Remove and keep warm. .
- In the same skillet, cook 1 pound sliced boneless skinless chicken breast over medium-high heat for 5-6 minutes or until no longer pink. Return bell peppers to pan; heat through.
- Combine 2 heaping tablespoons of fajita seasoning with 1/4 cup cool water.
- Simmer until thickened