Recipe: "Gypsy Chicken Stir-Fry"
Oct. 14th, 2024 08:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmith posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityI made this for supper today, using peppers that I've grown. It is splendid. \o/
"Gypsy Chicken Stir-Fry"
Ingredients:
1/2 sweet onion
3 'Gypsy' sweet peppers
2 tablespoons sunflower oil
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
a pinch of freeze-dried ginger bits
a pinch of black pepper
a pinch of Himalayan pink salt
1 1/2 cup frozen chicken chunks, thawed
1 tablespoon honey
optional rice for serving
Directions:
Cut a sweet onion in half. Set aside one half for another recipe. Chop the remaining half into bite-sized pieces.
Core 3 'Gypsy' sweet peppers. Cut in half and remove the remaining seeds. Cut the peppers into thin strips, then cut the strips in half or thirds to make pieces about an inch long.
Pour 2 tablespoons of sunflower oil into a skillet and turn on the heat. Add the onion bits. Stir until they just start to become translucent and separate.
Add the pepper bits and stir into the onions.
Add 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon paprika, a pinch of freeze-dried ginger bits, a pinch of black pepper, and a pinch of Himalayan pink salt. Stir everything together.
Add 1 1/2 cup frozen chicken chunks and stir. Add 1 tablespoon honey and stir until everything is heated through and mixed together.
Serve by itself, or spoon over a starch such as rice or noodles.
Notes:
Sweet onions are less pungent than regular onions, but provide lots of flavor in a skillet dish.
The star of this dish is the 'Gypsy' sweet peppers. They are small, horn-shaped peppers that ripen bright red but can be used green or ripe. They have zero heat. To me, even a bell pepper tastes peppery, especially raw. The first note of the 'Gypsy' pepper is brightly sweet and fruity. That instantly made this my favorite pepper. We got this plant in Amish territory this spring. We will definitely look for more next year. If you can't find Gypsies, substitute a bell pepper, but use a bit more honey or maybe fruit jam. Conversely, if you want it hotter, add a bit of a fruity hot pepper like a Carolina reaper.
I had intended to use soy sauce, but we were out. So I used Worcestershire sauce. Pretty much any savory brown sauce should work. It just needs a little bit to provide depth and complexity.
Paprika can be sweet, hot, or smoked. I used fancy sweet paprika here. Hot should work if you want a spicier dish, but smoked would probably overwhelm the delicate fruity flavors.
Freeze-dried ginger is all fiber and heat. It is almost as hot as fresh, just not juicy, so a little bit goes a long way. It is much hotter than ordinary ground ginger. This was my first time using it and I'm quite pleased with the results. If you don't like ginger heat, you can leave it out or substitute ground ginger. Fresh ginger would give more kick.
Himalayan pink salt is a type of mineral salt that goes well with sweet or fruity foods, and it offers more trace elements than table salt. If you don't have any, you can substitute sea salt or table salt.
I used frozen chicken chunks, thawed. You could also use leftover chicken, chopped; or chop and cook fresh chicken.
Honey enhances the sweet flavor of the peppers. Fruit jam would work great here -- apricot, peach, raspberry, strawberry, maybe even apple butter -- although they would shift the flavor a little. For a hotter dish, consider pepper jelly or ginger marmalade. Anything darker, like molasses, would overwhelm the delicate fruity flavors.
This turned out spectacular, with the chicken chunks coated in jammy bits of browned onions and still very bright red pepper shreds. It smells quite a lot like fair food (which is something else I've done using onions, bell peppers, and chicken chunks) with a faint sweet edge, but you have to taste it to realize just how different it actually is. My partner Doug rated this "restaurant quality." :D
"Gypsy Chicken Stir-Fry"
Ingredients:
1/2 sweet onion
3 'Gypsy' sweet peppers
2 tablespoons sunflower oil
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
a pinch of freeze-dried ginger bits
a pinch of black pepper
a pinch of Himalayan pink salt
1 1/2 cup frozen chicken chunks, thawed
1 tablespoon honey
optional rice for serving
Directions:
Cut a sweet onion in half. Set aside one half for another recipe. Chop the remaining half into bite-sized pieces.
Core 3 'Gypsy' sweet peppers. Cut in half and remove the remaining seeds. Cut the peppers into thin strips, then cut the strips in half or thirds to make pieces about an inch long.
Pour 2 tablespoons of sunflower oil into a skillet and turn on the heat. Add the onion bits. Stir until they just start to become translucent and separate.
Add the pepper bits and stir into the onions.
Add 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon paprika, a pinch of freeze-dried ginger bits, a pinch of black pepper, and a pinch of Himalayan pink salt. Stir everything together.
Add 1 1/2 cup frozen chicken chunks and stir. Add 1 tablespoon honey and stir until everything is heated through and mixed together.
Serve by itself, or spoon over a starch such as rice or noodles.
Notes:
Sweet onions are less pungent than regular onions, but provide lots of flavor in a skillet dish.
The star of this dish is the 'Gypsy' sweet peppers. They are small, horn-shaped peppers that ripen bright red but can be used green or ripe. They have zero heat. To me, even a bell pepper tastes peppery, especially raw. The first note of the 'Gypsy' pepper is brightly sweet and fruity. That instantly made this my favorite pepper. We got this plant in Amish territory this spring. We will definitely look for more next year. If you can't find Gypsies, substitute a bell pepper, but use a bit more honey or maybe fruit jam. Conversely, if you want it hotter, add a bit of a fruity hot pepper like a Carolina reaper.
I had intended to use soy sauce, but we were out. So I used Worcestershire sauce. Pretty much any savory brown sauce should work. It just needs a little bit to provide depth and complexity.
Paprika can be sweet, hot, or smoked. I used fancy sweet paprika here. Hot should work if you want a spicier dish, but smoked would probably overwhelm the delicate fruity flavors.
Freeze-dried ginger is all fiber and heat. It is almost as hot as fresh, just not juicy, so a little bit goes a long way. It is much hotter than ordinary ground ginger. This was my first time using it and I'm quite pleased with the results. If you don't like ginger heat, you can leave it out or substitute ground ginger. Fresh ginger would give more kick.
Himalayan pink salt is a type of mineral salt that goes well with sweet or fruity foods, and it offers more trace elements than table salt. If you don't have any, you can substitute sea salt or table salt.
I used frozen chicken chunks, thawed. You could also use leftover chicken, chopped; or chop and cook fresh chicken.
Honey enhances the sweet flavor of the peppers. Fruit jam would work great here -- apricot, peach, raspberry, strawberry, maybe even apple butter -- although they would shift the flavor a little. For a hotter dish, consider pepper jelly or ginger marmalade. Anything darker, like molasses, would overwhelm the delicate fruity flavors.
This turned out spectacular, with the chicken chunks coated in jammy bits of browned onions and still very bright red pepper shreds. It smells quite a lot like fair food (which is something else I've done using onions, bell peppers, and chicken chunks) with a faint sweet edge, but you have to taste it to realize just how different it actually is. My partner Doug rated this "restaurant quality." :D
