Leftover Chicken Stir Fry with Sweet Mini Pepers
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
Approximately 6 sweet mini peppers
1 can baby corn
2 Tbsp soy sauce
3 Tbsp water or chicken broth
1 tsp wine or dry sherry
1 tsp white sugar
1/2 tsp sesame oil
1 tsp cornstarch
2 garlic cloves, peeled and chopped
Oil for stir frying, as needed
2 cups cooked chopped chicken thigh meat (or leftover turkey meat)
Instructions:
Wash, remove seeds and stems from sweet mini peppers, and cut into thin strips.
Rinse the can of baby corn and drain thoroughly.
Combine soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl. Whisk in the cornstarch and set aside.
Heat the wok and add oil, drizzling it around the sides. When the oil is hot, add the garlic, and stir-fry until aromatic.
Add the baby corn, stir-fry briefly, and then add the sweet mini peppers. Continue stir-frying.
Give the sauce a quick stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken. Add the chicken, mix everything together, and serve hot over rice or noodles.
Serves 4.
Adapted from recipe by Rhonda Parkinson, About.com