| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 6 | Servings | |
INGREDIENTS
| 3 | Whole chicken breasts -or- | |
| 2 1/2 | lb | Boneless chicken breasts |
| 3/4 | t | Salt, or to taste |
| 3 | T | Unsalted butter |
| 1 | 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 |
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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 470
Calories From Fat: 131
Total Fat: 14.7g
Cholesterol: 224.6mg
Sodium: 478.2mg
Potassium: 753mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.4g
Protein: 77.1g