Okay, here's a question - when you're looking at one of those packets of seasoning for chicken fajitas or tacos, and it says "add to chicken," what kind of chicken should I use? Canned chicken? The extra chicken off of a roaster? Should I just quick fry pieces of chicken? I've always wanted to make them, but I've avoided it (and stuck myself with the regular ground beef version) because I'm not sure what would work best.
I usually buy a couple-4 boneless/skinless chicken breasts and bake them in the oven (at 325 for about 25-30 minutes) seasoned with a bit of garlic and lemon.
Then I cube the breasts and use them in recipes like the above*. Since the chicken is already done, there is a very short cooking time (for the chicken) when adding seasoned packets.
If you're making fajita's with peppers and onions, saute your peppers/onions with the spice mix add some water (amount recommended on the packet) let the veggies simmer about 1/2 the time then throw in your pre-baked chicken, stir well, until the chicken is thoroughly warmed.
If you choose to use raw chicken, thinly slice it into strips (or cube it, whatever your preference) start sauteing your veggies, when the veggies are about 1/2 way done, add your raw chicken into your pan along with the seasoned packet and (recommended) water . . . let it all simmer 'til done.
Hope this helps!
*The pre-cooked chicken breasts can be used for many recipes and is soooo easy to add. One of my favorites is a penne pasta with pesto, spinach, tomato, red onion, and mozzarella.