Spicy Summer Chicken Stir-Fry
Ingredients
- 1/4 c Fresh Cilantro chopped
- 2 Zucchini; thinly sliced
- 6 Fresh New Mexico hot green
- 3 tb Unsalted butter
- 3 Whole chicken breasts -or-
- 2 Cloves garlic; minced, or
- 2 1/2 lb Boneless chicken breasts
- 2 Yellow crookneck squash;
- 1 sm Onion; sliced, separated
- 3/4 ts Salt or adjust amount to taste
Instructions
- 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. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.
