This is a delightfully spicy recipe. You can make it devilishly spicy by leaving the seeds in the peppers. We enjoyed the leftovers cold atop salad greens.
1/4 cup olive oil
1 Scotch bonnet pepper, seeded and thinly sliced1 jalapeño pepper, seeded and thinly sliced
1 1/2 pounds boneless, skinless chicken breast, sliced into thin strips
1 small onion, very thinly sliced into rings
2 cloves garlic, minced
16 grape tomatoes, halved lengthwise
1/4 cup chicken broth
Salt and fresh ground black pepper, to taste
In a large nonstick skillet, heat the oil over medium heat. Add the peppers and sauté until they wilt and start to brown. Use tongs to remove the peppers to a
plate; set aside.
Increase the heat to high and add the chicken. Stir fry until the chicken starts tobrown well. Add the onions and stir fry 1 minute.
Reduce heat to medium. Add garlic and tomatoes and gently sauté 1 minute. Add the broth and return peppers to skillet.
Heat until chicken is cooked through. Add salt and pepper; serve.
Makes 4 servings.
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