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Habanero Chicken Stir-fry

Yield: 10 Servings

Ingredients and directions for this recipe

5 Big globs of hoisin paste
-heaved from a tablespoon
3 oz Teriyaki sauce
2 oz Worshetchire (whatever)
1 Whole head garlic; pureed
3 -(up to)
4 tb (heaped) curry
2 -(up to)
3 tb Powdered ginger
4 tb (heaping) Thai sweet chile
-paste; or so (or a couple
-of brown sugar)
Hot sauces to taste
20 Habaneros; or so
4 lb Boned turkey or chicken; or
-so

Date: Thu, 11 Apr 1996 22:25:45 +0000

From: danceswithcarp cdcombs@access.bloomington.in.us
You don't *have* to cook them up, but since there's only 50, what the heck,
go for it; a big hoisin paste, teriyaki sauce turkey or chicken stir-fry of
about 4 pounds ought to do about half of them.

Shred habaneros to a puree. Mix everything--dump in 4 or so pounds of
boned turkey or chicken and let marinade in the refigerator for about 4
hours Stir fry. Then, oil the dregs of paste that are left in the wok with
sesame oil, dump in a big bowl full of previously boiled wheat/flour/egg
noodles, and fry the noodles in the paste. Serve it with steamed veggies of
your choice. Feeds 10 serious hotheads. But they'd better be serious.

CHILE-HEADS DIGEST V2 #291

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive,

See also:
Previous recipe Habanero Chicken
Next recipe Habanero Chile Chili

Or try one of these recipes:
Cocoa Banana Bread
Nutty Fruit Conserve