Saturday, June 16, 2012

Chicken and Three Chili Peppers

My first attempt to make this recipe resulted in a mild spicy chicken dish. I was expecting a plate with much more heat and was slightly disappointed in the final serving.  The original recipe only called for a marination with cayenne peppers, ketchup, vinegar, and soy sauce with only capsicum peppers in the stir fry process.  A much too mild result that didn't fit the dish's name.  It definitely needed to be spiced up.

The next attempt I incorporated red chili sauce to the marination process and added both Jalapeno and Serrano peppers to the stir fry.  I might have been going for a little bit of an overkill on the spiciness this time around as the results with the combined Jalapeno and Serrano gave it a big punch. Although I like my chicken to be very spicy, I think this variation may cause some to sweat a little too uncomfortably after just a few bites.  So in the end I decided to tame it down a little bit and used the milder Anaheim pepper to replace the Jalapeno.  I believe the finished product of the Anaheim, Capsicum and Serrano combination is probably more suitable and enjoyable for even a spicy cat like myself.  The finish result is a dish pepper lovers who like a variety of chili peppers to spice up their taste buds. 

First step is to marinate the chicken meat in a mixture of cayenne peppers, red chili sauce, ketchup, vinegar and soy sauce for about an hour.  But the peppers don't stop there. The next step will be to stir fry the chicken with three types of peppers: Capsicum, Anaheim, and Serrano.  For an even spicier mix, substitute the Anaheim with Jalapeno and enjoy the heat.  I found this best served with a side of Basmati or Jasmine rice.

For those who don't like the heat, stick to the Anaheim peppers and omit the Serrano peppers from the ingredients. Additionally, you could also omit the red chili sauce from the marination mixture.  In my experience, dropping the Serrano peppers is enough to keep this dish spicy yet mild.

Chicken & Three Chili Peppers

Servings: 3-4
Prep Time: 10 minutes
Marination Time: 1 hour
Cooking Time: 20 minutes


1.5 lbs Skinless Chicken Breast Cut Into 1 inch Cubes
1 Teaspoon Cayenne Pepper
1 Teaspoon Red Chili Sauce
1 Teaspoon Ketchup
1/2 Teaspoon Vinegar
3 Tablespoons Soy Sauce
1 Capsicum Pepper (Green) Cut into 1inch Cubes
1 Anaheim Pepper Roughly Cut
1 Serrano Pepper Sliced (optional if you like it hot)
1 Medium Onion Sliced Julienne
2 Garlic Cloves Diced
2 Tablespoons Vegetable Oil

Step 1: Marination -- In a medium bowl add the chicken, cayenne pepper, red chili sauce, ketchup, vinegar and 1 tablespoon soy sauce.  Mixed the ingredients together until well combined and cover with a lining of plastic wrap. Refrigerate and let marinate for an hour or more.

Step 2: Stir Fry the Chicken --  In a large skillet or wok heat the vegetable oil to medium high. Add the chicken and stir fry until fully cooked (about 8-10 minutes).  Transfer the chicken to a plate and set aside.

Step 3: Stir Fry the Vegetables -- Add the onions and garlic to the wok and cook until fragrant (about 1 minute). Add the capsicum peppers, Anaheim peppers and stir fry the ingredients for an additional 3-5 minutes until the green peppers are bright green.  Return the chicken to the wok along with the remainder of the soy sauce and the optional Serrano peppers if you like it spicy. Stir fry the ingredients for an additional 4-5 minutes until the chicken is well combined with peppers and serve while still hot with a side of basmati rice.  Enjoy.

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