Yellow Bell Pepper
Red Bell Pepper
Calories 588 kcal
Protein 114,1 g
Carbohydrate 139,4 g
Fat 14,8 g
Fiber 22,6 g
Calcium 431,5 mg
Potassium 2,9 g
Sodium 1,8 g
Magnesium 294,4 mg
Iron 6,5 mg
Zinc 5,5 mg
Phosphorus 1,2 g
Add soy sauce, garlic powder and 1 pinch of black pepper in the mixing bowl, stir. Cut the chickens into thin long strips. Take them to the mixing bowl and blend. Until the time you use it, keep it in the fridge wrapped in a stretch film.
You will use one half of the onion for the chicken and the other half for salsa sauce. For the chicken, cut in half moon shape and for the salsa sauce chop into very small cubes. Chop the peppers into thin long strips.
For Salsa sauce; peel the tomato and chop into very small cubes and mince again with a knife. (You can grate but we recommend chopping.) Slice and mash the garlic finely, or grate it and mince again.
Chop Mexican pepper in very small pieces. You can reduce the amount according to your request. Squeeze half of lime. Finely chop the coriander leaves. (Do not use Mexican pepper if you do not want a hot sauce.)
Combine all the salsa sauce ingredients and the onions you've already chopped in a mixing bowl. Adjust salt – pepper.
For yoghurt sauce; mix the yogurt and add the remaining lime juice. Adjust the salt.
Take chickens waiting in the marination and sauté the in a pan that warmed up on medium heat. For 2-3 minutes till each side gets color.
Then add the onions (half moon shaped) and sauté for 2 minutes. Finally, add the peppers and continue cooking for 3 minutes by mixing.
You can heat tortillas in the same pan and serve it by cutting them in 4 slices.
Serve Soy Sauce Chicken Fajita and Salsa & Sour Yoghurt Sauce with tortillas slices.