Fajita Seasoning

My plan was to make chicken fajitas tonight. Then I took the time to check the date on my store-bought fajita seasoning packet and discovered that it was 9 months past it's prime. Whoops. I did a quick search online and saw a number of recipes to make your own fajita mix but many of them made too large an amount (ie: for future use) and I just wanted the equivalent of one packet from the store. Then I found this recipe by *Kathy* on Food.com. It's perfect. Everyone loved it. I'll post instructions on how to use it as well.

FAJITA SEASONING
by *Kathy* from Food.com

Mix together:
1 Tbsp. cornstarch
2 tsp. chili powder
1 tsp. salt
1 tsp. paprika
1 tsp. sugar
3/4 tsp. chicken bouillon
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper (or to taste)
1/4 tsp. cumin

Suggested use: CHICKEN FAJITA FILLING
1.5 - 2 lbs. boneless, skinless chicken breast, cut in strips
1 Tbsp. vegetable oil
1 green bell pepper, sliced
1 onion, sliced
1/2 cup water
1 recipe fajita seasoning

Heat oil in large skillet over medium-high heat. Cook chicken in two batches, until browned and cooked through. Remove to plate. Add bell pepper and onion to skillet and cook until tender. Return chicken to skillet and add 1/2 cup water and fajita seasoning. Stir to combine and simmer until thickened. Serve with warm flour tortillas and favorite toppings (I usually do shredded cheese, diced tomatoes, guacamole, and sour cream).