Thai-Spiced Chicken Fajitas
★★★★★ Rating

Thai-Spiced Chicken Fajitas

A quick, Thai-style twist on classic fajitas, made with our Tamarind, Garlic & Chilli Spice Paste for instant sweet-tangy flavour. Easy, flavour-packed and perfect for midweek.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
20

INGREDIENTS

*Also delicious made with our Lemongrass & Ginger Spice Paste

  •  1 tbsp oil
  •  1 tsp soy sauce 
  •  Juice of ½ lime
  •  Salt, to taste
To serve

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£4.99
TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£4.99
CHILLI CRUNCH
CHILLI CRUNCH
£5.49

DIRECTIONS

  1. In a bowl, mix the sliced chicken with 1 tbsp Tamarind, Garlic & Chilli Paste* and a pinch of salt.
  2. Set aside while you prep the veg.Heat the oil in a large frying pan or wok over medium-high heat.
  3. Add the onion and pepper, season lightly, and cook for 4–5 minutes until softened and slightly charred. Remove. 
  4. In the same pan, add the marinated chicken and stir-fry for 4–5 minutes until golden and nearly cooked through.
  5. Return the peppers and onions to the pan along with the remaining 2 tbsp Tamarind, Garlic & Chilli Paste.
  6. Stir-fry for 1–2 minutes until everything’s coated, adding a splash of water if necessaryMix the yoghurt and Sticky Chilli Oil together to make a fiery drizzle.
  7. Load the fajitas with chicken and veg, add sliced avocado, a spoon of the chilli oil yoghurt, and scatter with coriander.
  8. Squeeze over the lime juice and serve.
LEAVE FEEDBACK