Spicy summer chicken stir-fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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 | Cloves garlic; minced, or more | |
| 2 | Zucchini; thinly sliced | |
| 2 | Yellow crookneck squash; thinly sliced | |
| 6 | Fresh New Mexico hot green chiles; parched, peeled, seeded & chopped | |
| ¼ | cup | Chopped fresh cilantro |
Directions
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, .