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Name: Spicy Summer Chicken Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
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

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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

Servings

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.

NOTES

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Spicy Summer Chicken Stir-Fry

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

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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (340g)
Recipe Makes: 6 Servings

Calories: 622
Calories from Fat: 343 (55%)

Amt Per Serving		% DV

	Total Fat 38.2g	51 %
	Saturated Fat 22.8g	114 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 2.1g
Cholesterol 256mg		79 %
Sodium 195.4mg		7 %
Potassium 812mg		21 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 0.4g
Protein 66.2g		95 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 622

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