I love chicken fajitas, I love cooking them, but most of all I love the ritual of putting all the elements together on a plate. The chicken and vegetables, the sour cream, guacamole, salsa and sometimes cheese.

This chicken fajita marinade recipe came about due to my other half not being keen on spicy foods. I needed to create a full bodied flavour to marinate the Chicken, but without the heat of spices. If you like a rich flavour with a kick, but not the hot spicy element, then this recipe is definitely for you. Even if you do like spicy (like me, the hotter the better!), give this chicken fajita marinade a go, it's a really great flavour and a simple recipe that I came up with in my kitchen.

If you're looking for a homemade Salsa Recipe try my simple 5 minute salsa, it couldn't be easier to make!

To marinade 2-4 Chicken Breasts

3 tablespoons Oyster Sauce

1 heaped tablespoon Tomato Puree

1 teaspoon Thyme

2 tablespoons Worcester Sauce

1 heaped teaspoon Paprika

1 teaspoon Italian Seasoning (Oregano, Basil, Dried Red Pepper, Marjoram, Thyme, Rosemary, Sage, Parsley)

Generous pinch of Garlic Salt and Black Pepper

Put all the Chicken Fajita Marinade ingredients into a bowl and stir well. Cut the Chicken Breasts into thin strips, I use kitchen scissors as I find it easier and safer. Put the Chicken strips into the Marinade and leave for 30 minutes.

If you're a Vegetarian, you could always use a bigger variety of Vegetables, or you could use a meat substitute such as Quorn and marinate that in the same way as I have the Chicken. If you eat seafood, some King Prawns would work great.

To serve 4

1/2 Green Pepper

1/2 Red Pepper

1/2 Yellow Pepper

1/2 Courgette

1/2 Aubergine

1/2 large Onion

Cut the Onion into half rings and the rest of the Vegetables into thin strips.

Heat some Olive Oil on high in a pan - I use a Wok, I'll explain exactly why in just a minute.

Put the Onion in first and fry for a couple of minutes, then add the Peppers. These take longer than the rest of the Vegetables.

Next add the Courgette and after a few minutes the Aubergine.

Stir every minute or so.

Once the Vegetables have been frying for about 20-25 minutes and are soft, add the marinated Chicken.

After you have placed the marinated Chicken in with the Vegetables, place a frying pan on top of the Wok.

This ensures that moisture is retained in the pan and makes the Chicken beautifully moist and tender. The Wok is deep so the frying pan will sit safely on top without touching the food.

Lower the heat to medium, stir every couple of minutes and cook for 10.

Make sure that you hold the frying pan over the Wok when you lift it to stir, this ensures that the moisture is retained.

Make sure that you wipe the bottom of the frying pan so there is no moisture, then place onto the hot hob. I find this the easiest was to heat the Tortilla, as they don't go soggy or hard with this method.

30 seconds each side will heat them perfectly.

Serve with Guacamole, Homemade Salsa, Sour Cream (or Creme Fraiche for a healthier option) and some grated Cheese.

Enjoy!