Recipe - Habanero Chicken Stir-Fry

5 Big globs of hoisin paste
heaved from a tablespoon
3 ounce Teriyaki sauce
2 ounce Worshetchire (whatever)
1 Whole head garlic; pureed
3 (up to)
4 tablespoon (heaped) curry
2 (up to)
3 tablespoon Powdered ginger
4 tablespoon (heaping) Thai sweet chile
paste; or so (or a couple
of brown sugar)
Hot sauces to taste
20 Habaneros; or so
4 pound Boned turkey or chicken; or
so

Date: Thu, 11 Apr 1996 22:25:45 +0000

From: danceswithcarp cdcombs@access.bloomington.in.us
You don't *have* to cook them up, but since there's only 50, what the heck,
go for it; a big hoisin paste, teriyaki sauce turkey or chicken stirfry of
about 4 pounds ought to do about half of them.

Shred habaneros to a puree. Mix everythingdump in 4 or so pounds of
boned turkey or chicken and let marinade in the refigerator for about 4
hours Stir fry. Then, oil the dregs of paste that are left in the wok with
sesame oil, dump in a big bowl full of previously boiled wheat/flour/egg
noodles, and fry the noodles in the paste. Serve it with steamed veggies of
your choice. Feeds 10 serious hotheads. But they'd better be serious.

CHILEHEADS DIGEST V2 #291

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