Habanero Hot

1 lb chicken, cut into chunks
1 jalapeño, diced
4 habaneros, seeded and sliced
1 small bunch of asparagus spears, cut into 1″ pieces (discard thick part of stalk)
1/4 cup Tamari Gluten Free Low Sodium Soy Sauce or any mild soy sauce
1/4 cup chicken broth
2 garlic cloves, minced
1 tablespoons rice wine vinegar
A dash of garlic powder
A dash of onion powder

20140731-173020-63020314.jpg

20140731-173023-63023195.jpg

Whisk together the chicken broth, soy sauce, garlic cloves, rice wine vinegar, garlic powder and onion powder.

Get the pan nice and hot, add a few tablespoons of oil. Add the chicken and cook thoroughly.

Once the chicken is cooked, pour in the liquid mixture. The pan should be so hot that the liquid will immediately boil. Let it do that for a few minutes, stirring occasionally.

Add the jalapeño, habaneros and asparagus to the pan. The Mister tested a slice of habanero beforehand and his tongue burst into flames. We discarded three of the habaneros because we wanted to actually be able to eat this meal.

Keep stirring vigorously and cook until the vegetables are done to your liking.

Served with jasmine rice and a Tsingtao beer.

20140731-173021-63021661.jpg

Tags: ,

Categories: Poultry

One Comment on “Habanero Hot”

  1. Friday, August 1, 2014 at 9:12 am #

    Peppers can have different levels of heat. You could buy 6 jalapenos and only one could be hot and the rest more of a fruity taste to them. Go figure, right?

%d bloggers like this: