Step by step

Method

4 steps

1. 1

   Slice 1½ lb boneless chicken thighs or breasts into thin strips. Toss with 1 tablespoon neutral oil, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Slice 1 red bell pepper, 1 green bell pepper, and 1 yellow onion into strips.

2. 2

   Heat a large skillet (cast-iron is great) over medium-high until a drop of water skitters. Cook the chicken in a single layer 6–8 minutes, stirring once or twice, until browned and cooked through (165°F). Don't crowd — work in batches if needed. Transfer to a plate.

3. 3

   Add the remaining 1 tablespoon oil, then peppers and onion. Stir-fry 5–6 minutes until bright, blistered in spots, and tender-crisp — you still want some bite. Return the chicken, squeeze in the juice of 1 lime, and toss 30 seconds so everything glistens.

4. 4

   Pile onto a warm platter and serve with warm flour tortillas and sliced avocado. You want sizzling fajitas with browned chicken and blistered peppers — not steamed pale meat or soggy soft vegetables.