I know it’s Tuesday, but I can’t cook tomorrow night, so tonight is Wok Tuesday!
Link to recipe: Chinese Burmese Chili Chicken
Lots of ingredients tonight…the chicken didn’t even make the pic.
Here’s a closeup of the Anaheim chili, which I never cooked before. The recipe said “cut into scant 1/2-inch thick slices with seeds.” (Oh, I just noticed it says about 1/4 cup…I had way more than that…) I just left it in rings! It’s a skinny pepper. Rings seemed to make sense for some reason. I tasted it raw, and it was very mild to me.
Then all the action happened, and here is the result…
So…I thought this was…OK.
The best part was the chicken! It was extremely moist and flavorful. The rest of the dish was pretty bland. Too many mild peppers for my taste. I would suggest throwing a hot pepper or two in there. I used regular old chili powder at the end, and ended up adding some cayenne to my plate to all more flavor. However, the chicken was yummy.