Okay ladies and gentlemen, The Three Cheeses is BACK!
It’s been a crazy 8 months since posting last — I’ve gotten married, hosted two receptions, honeymooned, and moved house. Phew. 2012 has been a good year (and looks to finish off quite nicely too), but a busy one!
Now that the big things in life have calmed down a bit, I’m excited to get back into my food blogging. The new house has a nice big kitchen and plenty of natural lighting, and we’re just turning the bend into an Aussie summer which promises lots of entertaining and fun.
To start us off, a really simple recipe I’ve turned to a few times now, which only needs a handful of ingredients which are easy to pick up on your way home from work: roommate-approved chicken fajitas!
(Oh yeah! You can follow this board on Pinterest to get recipe updates.)
Serves: 4 hungry people + some left overs usually
Cooking time: 30 minutes
- 4 skinless and boneless chicken breasts
- 2 peppers (capsicums), any colour
- 1-2 red onions
- 3 fresh garlic cloves
- 1 tbsp ketchup
- 2 tbsp HP sauce or BBQ sauce
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- hot sauce optional
- salt and pepper
- soft or hard taco shells for serving
- sour cream and grated cheese, for serving
Slice up chicken breasts into about 2 cm thick pieces, and toss them into a wok or large frying pan with some oil, salt and pepper, and 1 tbsp of the soy sauce. Cook on medium heat until you cannot see any pink and they’re going a bit golden.
Meanwhile, cut up your capsicums and red onion into 1 cm strips. Finely dice fresh garlic.
Remove cooked chicken to a large, heat-proof bowl. Add a bit more oil to the wok; add vegetables and garlic and cook until beginning to soften. Add sauce items; don’t worry too much about exact measurements. Stir to combine and cook for 1-2 more minutes, then add chicken and cook for another 2-3 minutes or until everything looks nicely coated in sauce and flavours have mixed a bit.
Serve hot, with some cheese and/or sour cream and warm tacos!