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Sweet Pepper and Chicken Fajita Stir-Fry

From Duette, FL

<p>This delicious fajita stir-fry is best served with warm tortillas. Top with guacamole and sour cream for a delicious and easy weeknight dinner.</p>
Source: (Entered by Betty Fasig)
Serves: 4

3 tbs fresh lime juice
2 tbs cillantro, finely chopped
1 tbs + 5 tsp olive oil
1 1/2 tbs soy sauce
4 cloves garlic, minced
2 tsp brown sugar, packed
1/2 tsp cumin
1/2 tsp chili powder
1 lbs boneless. skinless chicken breast, thinly sliced
1 large red bell pepper, seeded and thinly sliced
1 large green bell pepper, seeded and thinly sliced
1 large onion, halved and thinly sliced
tortillas (optional)

Step by Step Instructions
  1. In a medium bowl, combine lime juice, cilantro, 1 Tbs oil, soy sauce, 1 Tsp garlic, brown sugar, cumin and chili powder. Add chicken; stir well. Let stand for 15 minutes.
  2. In a 12 inch nonstick skillet, heat 1 1/2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Spread half of chicken in a single layer, reserving marinade. Cook undisturbed for 2 minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1 1/2 tsp. oil; repeat with remaining chicken.
  3. Add remaining 2 tsp. oil, peppers and onion to skillet. Stir-fry until vegetables are slightly charred and crisp-tender, about 5 minutes. Add remaining 1 Tbsp. garlic, stir-fry for 30 seconds. Season with salt.
  4. Pour reserved marinade into skillet; let boil for 30 seconds. Return chicken and any juices that have collected to skillet; toss until heated through. Serve with warm tortilla, if desired.