Chicken Fajitas

If your garden is producing an abundance of peppers, this is a good recipe to use up a couple of them.  This took about 15 minutes to prepare (out side marinating time) and cooks up in less than 10 minutes. 

1 tsp chile powder
1 tsp salt
1.2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1 TBs cornstarch
1/4 cup water
3 TBs olive oil, separated

1 green pepper cut into thin strips
1 red pepper, cut into thin strips
1 onion, sliced
1 lime, cut into wedges

2 chicken breasts, sliced into thin strips

In a resealable bag, place all spices and mix well.  Add the water and 2 Tbs of oil.  Add chicken, and peppers.  Seal bag, toss to coat and refrigerate for at least 15 minutes. 

Heat the remaining oil.  Empty the contents of the bag into the skillet and cook over high heat until vegetables are crisp-tender and chicken is cooked through.  Allow to blacken if desired.  Remove from heat and squeeze 1/2 the lime over the mixture.
Serve with soft tortilla shells, cheese, salsa, sour cream and remaining lime wedges.