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Thai Chicken with Cashews and Chiles
This easy, classic Thai recipe calls upon dried red chiles for its heat.
2 tablespoons vegetable oil
5 small dried red chiles
4 boneless, skinless chicken breasts, sliced into strips
1 medium onion, diced
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 carrot, sliced into thin disks
1/2 cup chopped celery
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 teaspoon sugar
2 cups steamed white rice
1/2 cup roasted unsalted cashews
2 tablespoons sliced fresh green onions
Heat the vegetable oil in a wok or large skillet and fry the chiles until they are crisp. Remove the chiles from the oil, chop them as finely as possible (you may want to wear rubber gloves) and set aside. Add the chicken to the oil and stir-fry for about 5 minutes or until chicken is cooked through. Add the bell peppers, carrot, onion and celery and stir fry for another 3 minutes. Stir in the fish sauce, soy sauce and sugar and stir fry for an additional 2 minutes.
Arrange the hot rice on a serving platter and pour the chicken mixture over it. Sprinkle the cashews, chopped chiles, and green onions over the chicken. Serve immediately.
Yield: 4 servings
Heat Scale: Medium
Sizzling Southwestern Chicken Salad with Hot Pepper Oil Dressing
This light, crisp entrée salad features chiles in the salad and dressing. It is an ideal dish for a summer lunch, served poolside with an icy drink to put out the fire.
4 cups chopped romaine lettuce
2 cups cubed grilled chicken breast, chilled
1 cup chopped ripe tomatoes
1 cup sweet yellow corn
1 jalapeno chile, seeds and stems removed, diced
1 cup shredded Monterrey Jack cheese
1/2 cup toasted pumpkin seeds
2 tablespoon corn oil
2 small corn tortillas
Salad Dressing:
1 teaspoon hot pepper oil
2 tablespoons corn oil
1/3 cup freshly squeezed lime juice
1 clove garlic, minced
1/8 teaspoon salt
In a salad bowl, toss lettuce, chicken, tomatoes, corn and chile pepper to combine.
In a small skillet heat 2 tablespoons corn oil. Slice the corn tortillas into thin strips and fry in the hot oil until crisp, turning once. Drain on paper tools and cool slightly.
In a small bowl, whisk together hot pepper oil, lime juice, garlic, and salt
Sprinkle the salad with tortilla strips, shredded Monterrey Jack cheese and toasted pumpkin seeds.. Drizzle dressing over salad and serve immediately.
Yield: Makes 4 entrée-size portions
Heat Scale: Mild
The following vegetarian recipes are from the book Hot & Spicy & Meatless 2: Over 150 New Flavorful and Healthful Recipes, by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock. Order it here.
Pungent Potato Salad with Lime Chipotle Dressing
This salad is filling and light all at the same time. We’ve kept the calories low and satisfaction level high by including some of our favorite ingredients, including potatoes, mustard, and chipotles.
2 pounds small new potatoes, skins on, washed well
2 sprigs fresh mint
1/4 teaspoon salt
2 cloves of garlic
2 chipotle chiles in adobo sauce, stems removed, chopped
1 teaspoon coarse salt
1/3 cup fresh lime juice
Zest of 1 lime
1/3 cup olive oil
2 teaspoons Dijon-style mustard
Ground lemon pepper
2 tablespoons chopped chives
1 small bunch cilantro
Fill a large pot 3/4 full of water. Place the pot over high heat until the water boils. Add the potatoes, mint, and salt. Reduce the heat and simmer the potatoes for about 20 minutes or until they are tender when poked with a fork.
While the potatoes boil, place the garlic, chipotles, and salt in a mortar and crush until blended. When the mixture resembles the consistency of a paste, remove it to a small bowl and whisk in the lime juice, lime zest, olive oil, mustard, and lemon pepper. Set aside.
Drain the potatoes in a colander and transfer them to a serving bowl. Pour the dressing over the potatoes while they are still hot, making sure that each potato is coated with the dressing. Garnish with the chives and cilantro leaves.
Yield: 4 servings
Heat scale: Medium
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