BRING ON THE HEAT. IF YOU CROWD THE WOK YOU BRING DOWN THE HEAT. AND ONCE YOU LOST THE HEAT, IT'S ALMOST LIKE YOU'VE KILLED THE FIRE OF THE FOOD ITSELF. ENJOY DAN

SPICY CHICKEN STIR- FRY by CHEF DAN:


serves 4- 6



INGEDIENTS:



1-1/2 pound chicken tenders

2 tablespoons grape-seed oil

1-1/2-teaspoon cornstarch

1 onion, cut into 3/4- inch pieces

1 tablespoon yellow curry paste

2 teaspoons paprika

1 teaspoon cumin

4 cloves garlic, minced

1 1inch piece ginger, peeled and minced

2 bell peppers ( 1 red 1 green or yellow) cored and cut into 1 inch pieces

2 tablespoons fish sauce

2 teaspoons chipolte chili powder

1 cup broccoli or asparagus,or both cut into bite size pieces



DIRECTIONS:

1.combine chicken, 1 tablespoon oil, 1 teaspoon cornstarch, S&P in a bowl. Let marinate for 20-30 minutes.

2.Heat a wok over high-heat.

3.Add 1 tablespoon oil; add onions, cook 2-3 minutes until soft.

4.Push onions to the side; add chicken with marinate.

5.Cook for 1-2 minutes without stirring.

6.Continue cooking, tossing vigorously, until chicken is opaque, about 1 minute.

7.Add paprika, cumin, curry paste, garlic,and ginger.

8.Stirring constantly for about 1 minute.

9.Add peppers, cook until they began to soften. 2-3 minutes.

10.Stir in fish sauce and cook until almost all the liquid has evaporated. 1 minute.

11.Add broccoli and asparagus; cook 30 seconds.

12.Stir together remaining cornstarch and 1/3- cup water in a bowl.

13.Pour into the wok and cook until chicken is cooked and sauce has thickened.

14.Stir in chipolte chili powder with salt and pepper.



ENJOY DAN: hallelujah