Recipes Spicy Jalapeño Chicken Fajitas Be the first to rate & review! Jalapeño chiles give this easy chicken fajita recipe an extra kick. Feel free to scale up the amount of chiles depending on your comfort level. Slideshow: More Fast Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on June 1, 2014 Print Rate It Share Share Tweet Pin Email Jalapeño chiles give this easy recipe delicious heat. For an extra kick, scale up the amount of chiles. Photo: © Todd Porter & Diane Cu Total Time: 25 mins Yield: 4 Ingredients 1/4 cup vegetable oil, divided 3 medium cloves garlic, minced 1/4 teaspoon kosher or sea salt, plus more for seasoning 1/2 teaspoon chile powder 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon sugar 2 teaspoons fresh lime juice 1 pound boneless, skinless chicken breast, sliced in strips 1 medium onion, sliced 1 large bell pepper, seeded and sliced 1 jalapeño, sliced Fresh cracked black pepper Flour or corn tortillas, for serving Shredded cheese and sour cream, for serving (optional) Chopped avocado, chopped cilantro, salsa or chopped tomatoes, for serving (optional) Directions In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside. Heat a large skillet over medium-high heat. Add the remaining tablespoon of oil and stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion, bell pepper and jalapeño and cook with the chicken for 3 to 5 minutes or until the vegetables are tender. Stir in the spice mixture and cook for another 2 minutes or until everything is combined well and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings. Rate it Print