Special Thai Chicken with Chiles

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.

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Ingredients:

2 Tbsp. oil
4 fresh red Fresno chiles, seeded and sliced
3 cloves garlic, sliced
1 pound chicken breasts, sliced
1 onion, sliced
2 Tbsp. oyster sauce
1 Tbsp. fish sauce
1 Tbsp. tamarind sauce
2 tsp. brown sugar
1/2 cup straw mushrooms
1/2 cup bamboo shoots
juice of 1/2 lime
6 Tbsp. coriander

Instructions:

Heat the oil in a wok and add the chiles and garlic. Fry until crisp and golden, then drain onto paper towels (but leave the oil in the wok).

Fry the chicken and onion in the oil until the chicken is cooked. Add the lime juice and vegetables and fry for about 2 minutes, then add the sauces and brown sugar.

Recipe from Martin James – Copenhagen, Denmark.