[CH] Tonight's dinner (on the milder side): Chicken & chillis stir fry

Jim Graham (spooky130@cox.net)
Mon, 23 Jun 2008 20:42:05 -0500 

This is one from a recipe book my mom gave me, with some modifications
(I can't seem to NOT modify recipes handed to me...with a few notable
exceptions).  It's quite tasty, relatively inexpensive, and a beautiful,
colorful plate to serve to guests.  I made it from the recipe once.
Since then, it's been mostly {ad lib}.

Meat:  1 large hand-trimmed boneless/skinless and virtually fat-free
       chicken breast, cut into small, bite-sized bits.

"Veges" (add/subtract to taste, but keep the colors! ... and yes, I know,
the peppers are fruit, not veges, but...  <grin> ):

   1 red bell pepper, cut into small pieces
   1 yellow bell pepper, cut into small pieces

   1 green bell pepper, cut into small pieces
               ///=== OR ===///
   2--4 green chile peppers, sliced (these are light green, long,
         slender, and curvy peppers...mild, but extremely tasty---the
         local Albertsons just calls them "green chile peppers").
         You want about the same volume as a bell pepper (after
         cutting into small pieces)

   mushrooms (sliced[1])
   chopped red/white/green (your choice) onions
   2 BIG cloves of garlic, finely diced

Other ingredients (used below):
   rice (again, I use Jasmine)
   Sambal Oelek Ground Fresh Chilli Paste
   Kraft Non-fat Zesty Italian Dressing
   Soy sauce
   peanut oil (enough for stir-frying)

While chopping up the peppers, mushrooms, garlic, etc., and cutting
up the chicken, have your rice going (I nuke mine).  I use Jasmine
rice, but use whatever works best for you.

Get your wok good and HOT, and when it's ready (and not before), add
a turn or two of peanut oil (just enough for stir-frying).

Add the chicken and cook until it's about half-way done.  Add a turn
or two of soy sauce (to taste) and a fair amount (about 1/4--1/2 cup,
but I didn't measure---you want enough so that it doesn't all cook away)
of Kraft Non-fat Zesty Italian dressing.  Also add some of the Thai red
chilli sauce ("Sambal Oelek Ground Fresh Chilli Paste").  How much?
About that much....  :-)

Continue until chicken is almost completely done, and then dump in
the veges, etc.....  Cook, tossing or stirring as needed, until the
bell peppers are tender.  Serve

Serve it up over rice on a plate or in a wide bowl.

This makes quite a bit, so be prepared for left-overs (which are just
as tasty as before, if not even better).  It's also very low-fat.

Oh, be advised, it's VERY filling.

Picture all of these colors in one dish, served over rice, being
served to you.  Absolutely beautiful presentation...and equally
tasty, IMHO.

Later,
   --jim

[1] I find that mushrooms last MUCH longer if you buy them whole and
    slice them only when ready to use.  And remember, slice 'em in
    half first, then while chopping with the chef's knife, move the
    mushroom into the knife, not the other way 'round (which would
    make you more likely to have red mushrooms...not good).

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