Arbol Chili Peppers Chicken

This recipe came from one of my favorite seed catalogs who also published a couple of cookbooks.  A good way to use some of those dried peppers.  I used Arbol chili peppers, but cayenne would work fine too.

See Kitchen Gadgets – Dehydrators.

Dried Arbol Chili Peppers from my own garden…

Arbol Chili Peppers Chicken

  • 1 to 1-1/2 lbs. chicken breasts, cut into 2-inch long strips
  • 1 tbsp.  cornstarch
  • 1 tbsp. soy sauce
  • 1 egg white, slightly beaten
  • 1 clove garlic, minced
  • 12 dried Arbol or Cayenne peppers (I found that 9 was plenty hot for me), halved and seeded
  • optional garnish: 1/2 cup dry roasted peanuts


  •  1 tsp. cornstarch
  • 1/2 tsp. fresh ginger, grated (or 1/4 tsp. dried)
  • 1 tbsp. sherry
  • 2 tbsp. soy sauce
  • 1-1/2 tsp. sugar
  • 2 tsp. red wine vinegar
  • 1 tsp. Thai style chili sauce
  • 2 tsp. hoisin sauce
  • 3 tbsp. chicken broth
  • 1 tsp. sesame oil

Prepare sauce by mixing all ingredients together and set aside.

Place chicken in a bowl with cornstarch, soy sauce, egg white and garlic.  Mix well and refrigerate for 30 minutes.

Heat 2 tbsp. oil in a large skillet; add peppers and cook until they turn dark, about 15 seconds.  Lower the heat, add chicken and cook through, about another 5 minutes.  Add sauce and cook another minute until nice and hot.  Serve, sprinkling with the peanuts if desired.

There may be a lot of ingredients but the flavor of this sauce is outstanding and worth it!

Recipe by 

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