Cookbook

In large skillet, heat 1 tbsp oil. Add chicken and fajita seasoning. Cook, tossing with tongs, until the tenders are coated in the seasoning, then spread them out in the pan. Cook until browned on one side, about 4 min, then flip and continue cooking until cooked through, about 4 more min. Transfer the chicken to a plate.

Reduce the heat to medium. Add the remaining 1 Tbsp oil, the peppers, and onion wedges. Cook tossing occasionally, until well browned and tender crisp, about 10'. Add the water and with a wooden spoon, scrape up and incorporate any browned bits on the bottom of the pan. Use 2 forks to tear each chicken tender into 3-4 pieces and return them to the pan, along with any accumulated juices. Toss to combine.

Taste and season with salt if desired. Serve with the tortillas, sour cream or yogurt, and hot sauce if desired.

Journal.