Lemongrass Chicken Fajitas

Instructions

1. Prepare the marinade
   In a large bowl, combine the minced lemongrass, 2 tablespoons vegetable oil, soy sauce, lime juice, minced garlic, and brown sugar. Stir well until the sugar dissolves and all ingredients are thoroughly mixed.
2. Marinate the chicken
   Add the sliced chicken thighs to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 15 minutes, or up to 4 hours for more intense flavor.
3. Cook the chicken
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade using tongs or a slotted spoon (reserve the marinade) and cook in batches until golden brown and fully cooked, about 5-6 minutes. Transfer to a plate and cover to keep warm.
4. Sauté the vegetables
   In the same skillet, add the bell peppers and red onion. Stir-fry for 4-5 minutes until the vegetables are slightly softened but still crisp. Pour in the reserved marinade and cook for 1 minute until slightly reduced.
5. Combine and finish
   Return the cooked chicken to the skillet with the vegetables and toss everything together. Cook for an additional 2 minutes to reheat the chicken and allow the flavors to meld together. Remove from heat.
6. Assemble the fajitas
   Warm the flour tortillas according to package instructions. Place a portion of the lemongrass chicken and vegetable mixture in the center of each tortilla. Top with fresh cilantro and avocado slices.
7. Serve
   Fold the tortillas over the filling and serve immediately with lime wedges on the side for squeezing over the fajitas. Enjoy while hot.