Side Pannel
Spicy Summer Chicken Stir-Fry
Spicy Summer Chicken Stir-Fry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 3 Whole chicken breasts -or-
- 2 1/2 lb Boneless chicken breasts
- 3/4 ts Salt; or to taste
- 3 tb Unsalted butter
- 1 sm 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
- 1/4 c Chopped fresh cilantro
Directions
Skin & bone chicken; cut in 1- to 2-inch long strips about 1/2 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.
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.
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