Chicken Fajitas

This is a yummy version of chicken fajitas. I like that the veggie/meat mix is a lot like you'd get at a restaurant. Usually when I make fajitas the mixture is super juice filled, this is more "dry", not like dry your mouth out dry, just not sopping wet, hopefully that makes sense. I love the addition of the citrus flavor from the limes!

Adapted from this recipe:

Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder
1 tsp lime zest

Fajitas:

1 1/2 pounds chicken breasts (about 3 large chicken breasts) cut into strips or pieces
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
½ teaspoon lime zest
dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.

After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken until done. Keep in a bowl w/foil in a warmed oven to keep warm.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice, lime zest, and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas (my favorite are the ones you cook yourself) and top with tomatoes, guacamole, cheese, sour cream, and whatever else you want.