Title: Chicken Stir Fry
Categories: Poultry
Yield: 4 Servings

2 sm Boneless; skinless
-chicken breasts; cut bite
-sized
3 sm Green Mexibells; frozen
-or fresh; coarse chopped
1/2 lg Yellow onion; coarse
-chopped
2 Cloves garlic; minced
1 tb Thai pepper rum
1/4 c Chablis
1 pn Oregano
1 pn Sweet basil
1 pn Black pepper
Salt to taste

------------------------------------RICE------------------------------------
1 c Long grain rice
2 c Water
1/2 tb Margarine
Salt and pepper to taste

original : Scott "I'm German, this isn't oriental" Sehlhorst formatted per
the above recipe. deal with it Heat scale : 3 (spicy to non-chileheads)

Start the rice just after starting the chicken. For the rice, bring water
and margarine to a boil. Add salt and pepper to taste, and rice. Stir
once and reduce heat to just under a rolling boil. Cook covered 15 minutes,
or until boiling water isn't visible. Remove from heat and allow to cool,
covered, until ready to eat. This helps the rice get sticky, in case you
use chopsticks. They can be mastered in 3 meals. The trick is to hold the
lower stick still and move the upper one to grasp food. This makes 3 cups
of cooked rice.

Preheat skillet on medium heat. Use a little canola oil on a paper towel
to lightly oil the pan. Add the chicken, and turn to whiten all sides. Turn
occasionally, until chicken is mostly cooked through and starting to brown.
Add the garlic and dry seasonings. Add Rum by splashing out of the bottle.
Enjoy the fragrance of the burst of steam, it has a warm cinnamon/vanilla
flavor. Add the dry seasonings and continue to turn chicken. When the
chicken has browned a little on all sides, add the peppers and onions, and
continue to saute. Splash the chablis in the skillet, and stir. The
onions will be starting to turn translucent, and the chicken should have
picked up a strong caramel color from all the cooking we've done. Serve.

Notes:

I tried making this several times, using nothing, lemon juice, and lime
juice for the final splash, but the chablis makes the chicken perfect.

The peppers should be deseeded, and deveined. If you use frozen peppers, a
neat trick is to thaw them under luke warm running water for a few seconds,
then cut the stem end off the pepper. Grasp the seeds, which are all
frozen togethor, and twist out of the pepper. Easy.

The heat scale is logarithmic, with 1 being a bell pepper and 10 being raw
habanero. 4 is usually the limit for someone with a bland pallate who
isn't accustomed to chile-head dishes. For chile heads, 4 is medium and
enjoyable. To true mouth surfers, 4 is barely acceptable.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.