Making fajitas - session #2

Continuing from last session...

I made fajitas again and it was awesome!

I used a different recipe than last time (recipe below). I think the marinade of this new recipe is much better than that of the last recipe. It's got a lot more spices. I think the product was a lot more flavorful because of this (though it's hard to judge because there were was another variable -- the way I cooked it caused searing and on previous attempts I didn't get searing). 

I accidentally deviated from the recipe. The recipe said to marinate and cook the chicken after it was cut up into short thin slices. But I had already started marinating before realizing my error. So I decided to continue as is. When it was time to cut up the chicken, I noticed that the interior was still raw. So I cut it up and cooked it again in the wok (having removed the veggies first). Fortunately nothing was overcooked.

Next time I'm going to cut up the chicken before marinating. 

Additional notes:

• I did not discard the marinade as the recipe says. Instead I removed it and kept it to the side thinking that I might use it later with the veggies. When it was time for the veggies, I thought I need more liquid and I also wanted to keep all the flavor from the marinade. So I put the marinade in. The final product was great and did not have too much liquid. 
• This method is an adaption of a method from my Black Pepper Chicken recipe (a Chinese recipe). In that recipe, you cook the chicken such that the only liquid is a little vegetable oil and then you cook the veggies (chicken removed) in about a cup of sauce.
• I used far more veggies than the recipe called for. 
• Instead of 1/2 a pepper, I used 3 peppers.
• Instead of 1/2 of an onion chopped, I used a full onion julienned.
• I didn't use green onions.  

Here's the recipe:

Flavorful Chicken Fajitas

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Optional: 
• Shredded cheddar cheese
• taco sauce, 
• salsa, 
• guacamole, 
• sliced red onions and 
• sour cream

Directions

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the sliced chicken. Turn to coat; cover. Refrigerate for 1-4 hours. 
• In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. 
• Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. 

Slightly edited from: https://www.tasteofhome.com/recipes/flavorful-chicken-fajitas/