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, .

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