Thursday, June 26, 2014

Chicken Fajitas and A Silly Husband

Diets can be frustrating.
I've really found my groove with this low carb thing over the past couple of years, but I still have my moments where I would give ANYTHING for like, oh, I don't know, say maybe...an entire loaf of Hawaiian bread ravenously torn off in hunks until every last crumb has disappeared?  A whole box of cereal?  So much sushi that by the time I'm done I think my stomach will explode?

Yeah...carbs and I have issues...lol it's best for me to just stay away, and for the most part my body is happy and my mind is content.

My husband...well, he's been attempting low carb living for awhile now.  He's having a rough time of it.
Aaaand I get it.
It is SO frustrating when you're hungry, or you want to snack, and everything you want feels like it's off limits.
Bring on a big attack of hangriness!

The diet battle is one that he has been waging for a while now, lol but according to him this dish has inspired a new diet plan he wishes to take on...

The Fajita Diet.

This dish was flavorful, easy, full of lean meat and veggies, and wonderful in a bowl by itself with a little sour cream and hot sauce or on a low carb tortilla.

I've already made this twice, and he has asked that it be repeated often.

Good fajitas.  Flavorful fajitas.  Fajitas that were full of, oh I don't know, NORMAL Mexican spices.

This one has soy sauce.
And cider vinegar.
And Worcestershire sauce.

But with 742 reviews and still almost a full 5 star rating, I decided to give it a try despite any misgivings.
I was so tempted to add seasonings to this, but in the end the only changes I made were using about a tablespoon of Sriracha rather than a dash of hot sauce and subbing lime juice for lemon.

So good!  Easy, and a great way to use up whatever produce you might have in the fridge, too!

1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced

1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.

2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.


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