Chicken Fajitas

Ingredients

• 0.8 cup mexican beer dark
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 8 6-inch flour tortillas ()
• 3  garlic cloves crushed
• 1  jalapeno thinly sliced
• 2 tablespoons juice of lime fresh
• 2 tablespoons lower-sodium soy sauce 
• 1 cup onion sliced
• 1  orange bell pepper seeded sliced
• 0.3 teaspoon salt 
• 1 pound chicken breast halves boneless skinless
• 1 tablespoon worcestershire sauce 
• 1  bell pepper yellow seeded sliced

Equipment

• frying pan
• ziploc bags
• grill pan

Directions

1. Combine first 6 ingredients, stirring well.
2. Place chicken in a zip-top plastic bag.
3. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally.
4. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
5. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
6. Remove chicken from bag; discard marinade.
7. Sprinkle chicken evenly with salt and black pepper.
8. Add chicken to pan; cook for 2 minutes on each side or until done.
9. Remove chicken from pan; keep warm.
10. Remove onion and bell peppers from bag, and discard marinade.
11. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired.
12. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings.
13. Garnish with jalapeo slices.
14. Serve with salsa, sour cream, and cilantro, if desired.