UBS InPerson Wellness Cooking Class: Chicken & Mushroom Fajitas (veg avail)

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable. Vegetarian Option: Tofu Chicken and Mushroom Fajitas Serves 4; Sydney Willcox Chicken Marinade & Sauce ⅓ cup fresh lime juice (5–6 limes) ⅓ cup soy sauce ¼ cup high-heat cooking oil 2 tbsp brown sugar 2 - 4 cloves garlic, minced 1 ½ tbsp fajita spice mix 1½–2 lbs boneless, skinless chicken breasts or thighs, trimmed and sliced into ¼–½-inch strips Fajitas 12–16 oz mushrooms, such as cremini, oyster, or shiitake, thickly sliced or torn into bite-size pieces 1 large red or yellow onion, sliced ¼-inch thick 3 bell peppers, sliced ¼-inch thick (preferably 1 red, 1 green, and 1 yellow or orange Kosher salt 1–2 jalapeño or serrano chiles, minced 4 cloves garlic, minced 1 bunch cilantro, leaves and stems separated, leaves lightly chopped and stems minced, divided ½ tsp fajita spice mix 2 tbsp chicken stock High-heat cooking oil, as needed Kosher salt and freshly ground black pepper Serving 8 medium flour tortillas, warmed Lime wedges Sour cream Shredded cheese Pickled Jalapeno Pico de gallo • Make the marinade and sauce: Combine the lime juice, soy sauce, oil, brown sugar, garlic, and spices in a bowl and whisk well. Transfer about 3 tbsp to a separate bowl or measuring cup; set aside for the sauce. Add the chicken to the remaining marinade and toss to coat. Cover and refrigerate for 1–8 hours. • Cook the chicken: Remove the chicken from the marinade and let excess marinade drip off; discard the used marinade. Pat the chicken lightly dry with paper towels. Heat a large skillet over medium-high to high heat and add about 1 tablespoon of oil. When the oil is very hot, add the chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook until well browned and cooked through, about 3–4 minutes per side, depending on thickness. Transfer to a plate and tent loosely with foil. • Char the mushrooms: Return the skillet to high heat and add another tablespoon of oil, if needed. Add the mushrooms in a single layer and cook without stirring for 2–3 minutes, allowing them to brown well. Continue cooking, stirring occasionally, until deeply browned and tender, about 4–6 minutes total. Season lightly with salt and pepper. Transfer the mushrooms to the plate with the chicken. • Cook the vegetables: Add another tablespoon of oil to the skillet, if needed. Add the onion and peppers and cook, stirring occasionally, until tender and well browned, about 6 - 8 minutes. Season lightly with salt. Lower the heat to medium and add the minced chiles, garlic, and cilantro stems; season with salt and pepper and cook for 30 – 45 seconds, stirring frequently. Add ½ tsp chili powder and continue to stir, cooking about 10 seconds. • Deglaze and finish: Pour the stock and 2 tbsp of the reserved sauce into the skillet and scrape up the browned bits from the bottom of the pan. Simmer for 1–2 minutes, stirring, until slightly reduced and glossy. Taste and add more sauce if desired but use caution as it is very salty. Return the chicken, mushrooms, and any accumulated juices to the skillet and toss with the vegetables. Cook for 1 minute, just until everything is hot and coated with the sauce. Taste and adjust the seasoning. Serve immediately with the warmed tortillas, lime wedges, and desired toppings. Fajita Seasoning 2 tsp chili powder 1 ½ tsp ground cumin 1 tsp paprika 1 tsp garlic powder Pinch cayenne pepper, optional Served with Tortillas, Guacamole, Hot Sauce, Lime, Sour Cream, Pickled Jalapeno, & Cheese