Korean Chile Chicken Stir Fry
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 tbsp vegetable oil
14 oz chicken thigh fillets, sliced and marinated in a little salt and pepper
3 fresh red chiles, finely sliced into rounds
1 small brown onion, peeled and sliced
9 fresh shiitake mushrooms, stalks removed and caps thickly sliced
1 carrot, peeled and julienned
2 spring onions, finely chopped (for garnishing)
1 tsp sesame seeds, toasted and crushed
Chilli Sauce:
3 tablespoons gochujang (Korean hot bean paste)
1-2 teaspoons red chilli powder (optional)
2 teaspoons light soy sauce
1 teaspoon grated ginger
1 tablespoon crushed garlic
1 tablespoon finely chopped spring onion
1 teaspoon sugar
2 teaspoons sesame oil
Pinch freshly ground black pepper
Instructions:
Serves 4.
In a bowl, mix together all the chilli sauce ingredients and set aside.
Heat vegetable oil in a wok, add the chicken and stir fry until it browns and it almost cooked. Add the fresh chiles, shallots, mushrooms and cook for a further minute. Add the carrots and the sauce, stir fry to coat all the chicken and bring to the boil.
Serve the chicken garnished with sesame seeds and spring onion.
From blueapocalypse.com