Spicy Grilled Chicken Strips Adapted From The Taste

Name: Spicy Grilled Chicken Strips Adapted From The Taste Of Mexico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -red bell peppers cored seeded and chopped; 4 -med shallots; 6 -med red jalapenos, split lengthwise and seeded; 1/2c -sugar; 1/4c -white vinegar; 4 -slices candied ginger, coarsley chopped; Grated zest of 1 lemon; 1/2 -tsp ground Cumin; 1 -tsp ground Coriander; Salt to taste; 2 -tbsp sesame oil; 1 -tbsp dry sherry; 6 -skinless chicken breasts, cut in half horizontally; 3/4 -lb watercrest or blanched kale for garnish

Servings: persons

4 -red bell peppers cored seeded and chopped
4 -med shallots
6 -med red jalapenos, split lengthwise and seeded
1/2c -sugar
1/4c -white vinegar
4 -slices candied ginger, coarsley chopped
Grated zest of 1 lemon
1/2 -tsp ground Cumin
1 -tsp ground Coriander
Salt to taste
2 -tbsp sesame oil
1 -tbsp dry sherry
6 -skinless chicken breasts, cut in half horizontally
3/4 -lb watercrest or blanched kale for garnish

1
["For the Marinate", "In an heavey saucepan, simmer bell peppers and shallots in just enough water to cover. About 10 min. untill bell pepper softens. Stir in jalapenos, sugar and vinegar.", "Simmer mixture over low heat 5 to 10 minutes. With a slotted spoon or strainer, transferbell pepper and shallots to a blender or food processor, reserving liquid. Puree bell pepper and shallots along with candied ginger, lemon zest and 1 to 2 tbsp of sugar vinegar liquid. Puree untill smooth. Add cumin, coriander, salt, sesame oil and sherry; blend. Thin with sugar-vinegar liquid to desired consistancy.", "Cut chicken breasts across the grain into 1/2"" strips and marinade in 1/3 of mixture for at least 1 hour. Refrigerate remaining sauce for dipping.", "Grill chicken until browned and cooked through. line plate with watercress or kale and arrange chicken on platter with dipping sauce in the center."]

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 -red bell peppers cored seeded and chopped, 4 -med shallots, 6 -med red jalapenos, split lengthwise and seeded, 1/2c -sugar, and more.

Yes, Spicy Grilled Chicken Strips Adapted From The Taste Of Mexico falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Grilled Chicken Strips Adapted From The Taste Of Mexico

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions