Chicken Fajita in a Wok (Stir-Fry Chicken Fajita)

Wok this way. I have discovered a new way to make chicken fajitas and it’s super fast, easy, and fun. Ladies and Gentlemen, introducing the Wok! The wok is not just for Asian stir fry meals, you can make your favorite dishes as you would use a kitchen skillet. The bottom of the wok heats up to 700 degrees and locks in all the flavors…the food browns rapidly. Honestly, I don’t think I’ll ever go back to a skillet after cooking chicken fajita (stir-fry) in a wok. Plus, it’s a wonderful gluten-free meal.

Chicken Fajita, (c) The Comfy Cabin, 2022

The wok I have been using, Gold Dragon Heritage Edition is moderately priced and does the job. But do research which wok works best for you. Just remember that when you get a new wok you must ‘cure’ it with heat and oil before using it. You can find this exact wok here at this link.

Gold Dragon Heritage Edition Wok (c) The Comfy Cabin, 2022

Here is a video that shows you how to season your wok.

How to season your Wok (Gold Dragon Heritage Edition)
Jump to Recipe

Remember to use your oven vent or open a window once you add the food to your wok. The high heat will cause a smoking effect. See youtube video here.

Also, be sure not to use a metal utensil when cooking with your wok. Use only wooden spoons to stir or tongs with a plastic tip.

Cooking tools, (c) The Comfy Cabin, 2022

Chicken Fajitas in a Wok

The Comfy Cabin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese, Mexican
Servings 4 people


  • 2 tbsp avocado oil NOTE: It's important to use oil that won't damage your wok. The oil has to have a high smoke point. Other oil options are sesame oil, grapeseed oil, or coconut oil. Research the best oil to use for your preference.
  • 2 chicken breast, sliced into strips Optional: You can use half a bag of frozen chicken strips to save time.
  • 1 red bell pepper, sliced into strips
  • 1 yellow onion, sliced into rings
  • ½ cup mushrooms
  • ½ tbsp Garlic Powder
  • ½ tbsp Onion Powder
  • ½ tbsp Cumin Powder
  • ½ tbsp Paprika Powder
  • ½ tsp Chili Powder
  • salt and pepper
  • Almond Tortillas or Corn Tortillas NOTE: I usually use gluten-free tortillas. You can use regular flour tortillas if you wish.
  • Fixings for Chicken Fajitas:
  • Shredded Cheddar Cheese NOTE: I use dairy-free cheese.
  • Red Salsa
  • Sour Ceream
  • Guacamole 


  • In a large bowl add the cut peppers, onions, and mushrooms.
  • In another bowl add the sliced chicken along with the garlic powder, onion powder, cumin, paprika, chili powder, salt and pepper.
  • Add avocado oil to your Wok and heat at a super high temp. about 4 mins.
  • Add onions, peppers, and mushrooms and stir fry for about 3 mins.
  • Add chicken strips along with the spices and stir fry for another 5-8 mins.
  • Serve immediately.


Use Mexican pre-mixed seasoning. About 1 tsp.
My favorite is Frontier CO-OP – Mexican Fiesta Seasoning or 
Penzeys – Fajita Seasoning

Here are two of my favorite Mexican Seasonings that are already mixed and saves time.
You can find my favorite Mexican Fiesta Seasoning here in this link.

You can find Penzeys Fajita Seasoning in the link below.

Siete Almond Flour

For the gluten-free tortillas I used Siete Almond Flour Wraps. You can find these wraps in this link.

Roasted Zucchini with Cheddar Cheese

Yes, cheese please! For all the cheese lovers out there…here’s a healthy side dish that’s tasty and satisfying. 

Roasted Zucchini with Cheddar Cheese, (c) The Comfy Cabin, 2022

Zucchini is rich in antioxidants and anti-inflammatory nutrients.

Here are 12 Reasons why zucchini is healthy for you by the healthline website.

Jump to Recipe
Follow Your Heart (Dairy-Free and Vegan Products)

Note: I used dairy-free cheddar cheese from Follow Your Heart. They are a wonderful company that has an assortment of dairy products for those that are dairy intolerant.
More about them here.

Roasted Zucchini with Cheddar Cheese

The Comfy Cabin
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 people


  • 4 medium-size zucchini, cut about ½ inch slices
  • 2 tbsp olive oil
  • ¼ tsp thyme
  • 1 tsp garlic powder
  • cheddar cheese or dairy-free cheese (Note: I used dairy-free cheese).
  • salt and pepper to taste


  • Preheat oven to 425° degrees
  • In a medium-size bowl toss the zucchini slices with olive oil, thyme, garlic powder, salt, and pepper. 
  • Spread the zucchini on a baking sheet with foil underneath for easy cleaning. Add a little extra olive oil if desired. Be careful not to overlap the zucchini.
  • Sprinkle cheddar cheese on top of the zucchini.
  • Roast the zucchini for 10-13 mins. 
  • Remove from the oven and transfer to a serving plate.

Super Easy Spaghetti Squash

Spaghetti Squash, (c) The Comfy Cabin, 2022

So when I first started making spaghetti squash I had no idea how to start. How to slice open a spaghetti squash was a complete mystery to me…lol. I would look forward to eating spaghetti squash at a favorite restaurant at the time when I lived in Minneapolis, MN. The rich and butter flavor of spaghetti squash had me captivated.

Jump to Recipe

I was determine to learn to make one for myself at home. After experiment different ways to prep spaghetti squash, I discovered a super easy way of making the process go faster. I used the magic of the microwave and learned that softening the squash was the best way to enjoy making this lovely side dish.

Super Easy Spaghetti Squash

The Comfy Cabin
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 4 people


  • 1 spaghetti squash
  • 2 tbs. olive oil
  • salt and pepper to taste


  • Preheat oven to 400° F
  • Pierce spaghetti squash with fork a few times.
  • Place spaghetti squash in the microwave with a paper towel underneath or a microwavable plate for 5 mins. This helps soften the spaghetti squash and makes prepping easier.
  • Using oven gloves, transfer the spaghetti squash onto cutting board and let it cool for about 5-10 mins.
  • Cut the top of the stem off and slice the spaghetti squash lengthwise.
  • Scoop out the seeds and ribbing with a large spoon.
  • Drizzle the inside of spaghetti squash with olive oil and add salt and pepper.
  • Add olive oil to the baking sheet.
  • Place the spaghetti squash face down.
  • Roast spaghetti squash for 40 mins. or 50 mins. *The time will depend the size of the squash.
  • Remove from the oven and use oven gloves to flip the squash upwards.
  • Let it cool for a few mins. Then use a fork to gently scrape the strands from the spaghetti squash.
Keyword spaghetti squash

Curry Rice Pilaf with Pecans & Raisins

This image has an empty alt attribute; its file name is Rice-1024x743.jpg
Curry Rice Pilaf with Pecans and Raisins, (c) The Comfy Cabin, 2021

I love making this dish as a quick and savory meal for dinner. Rice pilaf makes a great vegetarian meal. Also, both curry and turmeric have many health benefits.

Jump to Recipe

I serve this rice dish with my favorite chutney, Patak’s Major Grey Chutney-Sweet Mango with Ginger.

This image has an empty alt attribute; its file name is chutney-1-832x1024.png

You can find my favorite chutney here.

Curry Rice Pilaf with Pecans and Raisins

The Comfy Cabin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people


  • 1 1/2 cup rice
  • 1 cup yellow onions
  • 1/4 cup raisins or dried sweetened cherries
  • 1/4 cup chopped pecans
  • 1 1/2 tsp curry powder
  • 1/2 tsp turmeric, ground 
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon, ground
  • 2 cups water
  • 3 tbs ghee or olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • In a medium saucepan add, ghee or olive oil, with the chopped onions.
  • Brown the onions in the saucepan for about 5-8 mins. 
  • Add all the spices: garlic powder, onion powder, salt, pepper, curry, turmeric, cinnamon, cardamon
  • Brown for another 5 mins
  • Then add the rice and stir for about 2 mins. to infuse the flavors.
  • Add water and cover with a lid.
  • Reduce the heat and let the rice simmer for about 15 mins. 
  • Remove the lid, add the chopped peacans and raisins.
  • Then continue cooking for 5 mins. or until all of the water is absorbed.


You may use any pre-mixed spice of Indian Curry blend of seasoning.
Optional: Serve with yogurt, or your favorite brand of chutney.
Keyword rice

Mediterranean & Spanish Baked Cod

Mediterranean & Spanish Baked Cod, (c)The Comfy Cabin, 2021

This recipe is a flavorful mixture of tangy and sweet.
As a child growing up in New York City, one of my favorite dishes was tomato-based salted cod fish, bacalhau. Once a week, I would always look forward to this dish with a side of french fries…yum!
I recreated this dish inspired by my Mediterranean and Hispanic heritage. It’s a fusion of flavors that makes this dish extra delicious! Plus, this dish pairs well with any side of rice, salad, or potatoes.

Jump to Recipe
Mediterranean & Spanish Baked Cod, (c)The Comfy Cabin, 2021

Mediterranean & Spanish Baked Cod

The Comfy Cabin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean, Spanish


  • 1 1/2 pounds cod fish or frozen bag or cod
  • 1 yellow onion, chopped 
  • 1 clove of garlic, chopped
  • 1/4 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp Italian seasoning
  • 1/4 tsp parsley
  • 1 can of tomato paste
  • 1/4 cup sun-dried tomatoes or tomatoes, chopped
  • 1/4 cup of mixed olives
  • salt and pepper to taste
  • 1/4 cup white cooking wine or water
  • 4 tbs olive oil


  • Preheat the oven to 400 degrees. Pad the cod with paper towels until dry. 
  • Add olive oil and cod to a  9”x13” baking dish.
  • Add all the spices, chopped onions, garlic, tomatoes, tomato paste, and olives. 
  • Pour water or white cooking wine in the dish.
  • Bake for 20-25 mins. or until the fish is opaque (depending on the thickness of the cod fish).
  • Add extra olives if desired


For extra flavor: add the spices to the cod ahead of time and place back in the fridge for about 30 mins so the flavors can set in.
Keyword fish
[mc4wp_form id=5109]