Chicken Fajitas (Melissa Amos)

1 lb chicken, cut into thin strips
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1 Tbsp cornstarch
1/4 cup water
3 Tbsp olive oil, divided
1 onion, thinly sliced
1 green pepper, cut into thin strips
2 Tbsp lime juice

Combine spices, cornstarch, water and 2 Tbsp oil. Divide between 2 ziploc baggies.  Add chicken to one, peppers and onions to the other.  Seal and knead gently to coat.  Refrigerate for at least a half hour, preferably a couple hours.  Heat 1 tbs oil in a skillet and cook chicken till browned.  About halfway through chicken cooking, saute the veggies in a different skillet.  When chicken is cooked through and veggies are slightly tender but still have some crispness, add veggies to chicken.  Stir in lime juice.  Serve on flour tortillas with shredded cheese,  and sour cream.

Perfect with Mexican Rice