Yield: 6 Servings
Measure | Ingredient |
---|---|
3 \N | Whole chicken breasts -or- |
2½ pounds | Boneless chicken breasts |
¾ teaspoon | Salt; or to taste |
3 tablespoons | Unsalted butter |
1 small | Onion; sliced, separated into rings |
2 \N | Cloves garlic; minced, or more |
2 \N | Zucchini; thinly sliced |
2 \N | Yellow crookneck squash; thinly sliced |
6 \N | Fresh New Mexico hot green chiles; parched, peeled, seeded & chopped |
¼ cup | Chopped fresh cilantro |
Skin & bone chicken; cut in 1- to 2-inch long strips about ½ inch wide.
Sprinkle chicken with salt and stir together. Melt butter in a large wok or very large, heavy skillet over medium-high heat. Add chicken strips and stir- fry until meat begins to lose its pink color. Push chicken to 1 side, away from center of pan. Add onion and stir-fry until it barely begins to get limp; then add garlic, zucchini and crookneck squash. Stir-fry 2-3 minutes or just until color of squash heightens. Add chiles and cilantro; stir chicken back into center of pan. Stir-fry until chicken is done and squash is still slightly crisp. Makes 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .