| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 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 |
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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