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.
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 cooking with aunt juju