Sous vide chicken fajitas are so easy and a the best way to ensure your chicken is tender, not tough or rubbery. This recipe can be made with chicken breasts or chicken thighs, and the best part: it can be cooked from frozen!
Add the marinade, bell peppers, onions, and chicken breasts to a vacuum seal bag. Massage the bag to coat all the components in the marinade. Vacuum seal or use another air removal method.
After sous viding, preheat a cast iron skillet until it’s smoking. Grease with canola oil. Use tongs to remove protein and veggies from bag and add to skillet. Save the bag and juices. Cook, tossing occasionally with tongs, until charred.