Servings: 5 (2 fajitas per serving)
Weight Watchers® Points per serving: ?
3 chicken breast halves
3 small bell peppers (green or a mix of colors)
2 medium red oinions
1 Tbsp or so Soy Sauce
1 Tbsp or so MSG (substitute salt, if desired)
1 Tbsp or so sugar or Duck sauce
1 Tbsp or so lemon juice (if desired)
1 Tbsp oil for pan
1/2 head lettuce (shredded)
4 oz Cheddar Cheese, grated
8 oz sour cream
10 flour tortilla shells (warmed)
Trim fat off Chicken Breats and slice into thin strips (This is easier if you lightly freeze the breasts or do not thaw them out completely before slicing) and place in bowl with soy sauce to sit while you prepare the rest of the ingredients.
Slice the green peppers and the onions thinly and set aside.
Prepare your fajita toppings (cheese, etc.) so they will be ready as soon as the fajitas are done.
Dampen a paper towl with oil and lightly coat a wok or suitable stir fry pan with it, then add a drizzle more oil in the bottom of the wok and put on the stove over high heat.
When the oil begins to smoke, add the chicken and sear it to seal in the juices. Remove before they cook completely through (they should still be a bit springy to the touch). Remove the chicken from the wok.
Add a drizzle of oil. When the wok is hot again, add the green pepper strips. Cook a few minutes, stirring constantlyu, until they soften slightly. Then add the Onion and continue to stir until the vegetables are almost done.
Aded the chicken back to the wok to reheat and finish cooking with the vegetables. Season to taste. If there is too much liquid in the pan, remove a bit, stir in cornstarch, and add back to pan to thicken.
To serve: Place fajita mixture on table with condiments and let everyone stuff and roll their tortillas as they wish. Serve with plenty of napkins!