Habanero chicken stir-fry

10 Servings

Ingredients

Quantity Ingredient
5 Big globs of hoisin paste heaved from a tablespoon
3 ounces Teriyaki sauce
2 ounces Worshetchire (whatever)
1 Whole head garlic; pureed (up to)
4 tablespoons (heaped) curry (up to)
3 tablespoons Powdered ginger
4 tablespoons (heaping) Thai sweet chile paste; or so (or a couple of brown sugar)
Hot sauces to taste
20 Habaneros; or so
4 pounds Boned turkey or chicken; or so

Directions

Date: Thu, 11 Apr 1996 22:25:45 +0000 From: danceswithcarp <cdcombs@...> You don't *have* to cook them up, but since there's only 50, what the heck, go for it; a big hoisin paste, teriyaki sauce turkey or chicken stir-fry of about 4 pounds ought to do about half of them.

Shred habaneros to a puree. Mix everything--dump in 4 or so pounds of boned turkey or chicken and let marinade in the refigerator for about 4 hours Stir fry. Then, oil the dregs of paste that are left in the wok with sesame oil, dump in a big bowl full of previously boiled wheat/flour/egg noodles, and fry the noodles in the paste. Serve it with steamed veggies of your choice. Feeds 10 serious hotheads. But they'd better be serious.

CHILE-HEADS DIGEST V2 #291

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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