Restaurant-style chicken fajitas feature tender marinated chicken strips combined with sautéed bell peppers and onions in a savory garlic-lime sauce. This Tex-Mex classic delivers authentic flavors with a simple marinade and straightforward cooking technique.
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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.
Store cooked fajitas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave covered with a damp paper towel.
cast-iron skillet or griddle · chef's knife
Marinate for at least 30 minutes, but 2–4 hours yields deeper flavor. The acidic lime juice begins breaking down proteins immediately.
Marinate chicken up to 24 hours ahead. Cook the marinade and vegetables just before serving for best texture and flavor.
Use high heat on a cast-iron skillet or griddle to get a light char on the strips while keeping the interior tender. Cook 6–8 minutes total until cooked through.
Chicken breasts work best for even cooking and tender strips. Thighs are fattier and more forgiving if you prefer extra juiciness.
Cook peppers and onions over medium-high heat until just tender-crisp, about 5–7 minutes. Avoid overcrowding the pan and stir only occasionally.
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