Restaurant-Style Chicken Fajitas

In a large bowl, combine minced garlic, 1/4 cup vegetable oil, and lime juice.

Add brown sugar, chili powder, cumin, paprika, garlic powder, salt, and pepper. Whisk to combine the marinade.

Add the sliced chicken to the marinade and toss to coat completely.

Cover the bowl with plastic wrap and let the chicken marinate for at least 20 minutes.

In a separate measuring cup, whisk together the chicken broth and cornstarch until the cornstarch is dissolved.

Stir in the Maggi seasoning sauce and set the mixture aside.

Heat 1 tbsp of vegetable oil in a large skillet or pan over medium-high heat.

Add the sliced bell peppers and onion to the hot pan.

Sauté the vegetables for about 5 minutes, until they have softened but are still slightly crisp.

Remove the sautéed vegetables from the pan and set them aside.

Add the marinated chicken to the same pan, cooking in batches to avoid overcrowding and ensure a good sear.

Cook the chicken until it's browned and cooked through, then remove from the pan and repeat with the remaining chicken.

Return all the cooked chicken and the sautéed vegetables to the pan.

Pour the chicken broth and cornstarch mixture over the chicken and vegetables.

Stir everything together, allowing the sauce to simmer and thicken for a minute or two.

Once the sauce has thickened and coated everything, the fajitas are ready to serve.