Spicy Summer Chicken Stir-Fry

Categories: Poultry

Serves: 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 , 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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