1. Slice chicken breast into strips and place in a container along with garlic, 2 Tbsp oil, lime juice, Worcestershire, and beer. Mix thoroughly and refrigerate for 30 to 60 minutes. 2. Sauté fresh vegetables in 3 tablespoons oil for 5 to 7 minutes until crisp tender. Salt and pepper to taste. Remove vegetables from heat and keep warm in a separate container. 3. In the same pan cook the chicken with the marinade on med high heat. When chicken is nearly done add the in the sautéed vegetables and season with the spices. Cook until chicken no longer pink in center. 4. Reserve cooking liquid in separate pot and add cold water and cornstarch. Bring sauce to a simmer for a few minutes, until thick, and then stir into fajita mixture. 5. Serve with hot tortillas, sour cream, guacamole, shredded cheese, shredded lettuce, and pico de gallo. Enjoy with an ice cold pilsner lager. ---------------------------------------------------------------------------
Nutrition
Ingredients
