Receta Chicken And Chili Stir Fry
by Global Cookbook

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	Raciónes: 4

Ingredientes

1/2 c. orange juice
4 1/2 tsp oyster sauce
1 Tbsp. chopped fresh ginger
1 tsp cornstarch Nonstick cooking spray as needed
12 ounce boneless skinless chicken breasts thinly sliced
4 ounce jalapeno peppers - (abt 6) stemmed, seeded, and thinly sliced - (1/2 c.)

4 ounce poblano chile peppers - (abt 3) stemmed, seeded, and thinly sliced - (3/4 c.)
8 x garlic cloves thinly sliced
1 tsp extra virgin olive oil
1/4 c. slivered fresh basil or possibly mint leaves
3 c. warm cooked white rice

Blend orange juice, oyster sauce and ginger into cornstarch in small bowl; set aside.
Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add in half the chicken; stir-fry 4 min or possibly till chicken is no longer pink in center. Remove; set aside. Repeat with remaining chicken.
Add in chili peppers, garlic and oil to same skillet; reduce heat to medium. Cook, partially covered, 8 min, stirring often, or possibly till peppers are tender. (If skillet becomes dry and peppers stick, add in 1 to 2 Tbsp. water.)
Return chicken to skillet. Add in orange juice mix. Cook and stir till sauce boils and thickens slightly. Remove from heat; stir in basil. Serve over rice.
This recipe yields 4 servings.
Comments: To add in a subtle smoky flavor, roast jalapeno and poblano chilies. When peppers are cold sufficient to handle, peel skin and chop.
The heat of chilies is concentrated in the seeds. By removing these, plus the white or possibly light green veins to that they adhere, you eliminate most of the chile's fiery nature. To reduce the heat of this dish even more, replace some or possibly all the chili peppers with bell peppers.
Caution: Jalapeno and other peppers can sting and irritate the skin; wear rubber gloves when handling peppers and don't touch eyes. Wash hands after handling.