Jane Butel's Hotter than Hell Cookbook: Hot and Spicy Dishes from Around the World (The Jane Butel Library) by Butel Jane

Author:Butel, Jane [Butel, Jane]
Language: eng
Format: epub
Publisher: Turner Publishing Company
Published: 2017-04-18T04:00:00+00:00

Spicy Chicken Summer Stir-Fry

As summery as a day in June, this medley of light greens and yellows is as flavorful as it is pretty. Serve with the salad of your choice—I like orange or grapefruit slices and red onion rings with a honey and poppy seed dressing.

3 whole (1 1/4-pound) chicken breasts, skinned, boned, and cut in l-inch-long strips about 1/2 inch wide

3/4 teaspoon salt or to taste

3 Tablespoons unsalted butter

1 small onion, sliced and separated into rings

2 or 3 cloves garlic, minced

2 (6-inch-long) zucchini, thinly sliced

2 (6-inch-long) yellow crookneck squash, thinly sliced

6 fresh New Mexico hot green chiles, parched (see page 6 ), peeled, seeded, and chopped

1/4 cup chopped fresh cilantro

Sprinkle chicken with salt and stir together. Melt butter in a large wok or very large, heavy skillet over a medium-high heat. Add chicken strips and stir-fry until meat begins to lose its pink color. Push chicken to one side, away from hot center of pan. Add onion and stir-fry until it barely begins to get limp. Add garlic, zucchini, and squash. Stir-fry 2 to 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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