Chop one pound chicken meat of your choice (I used thigh meat) into narrow strips slightly less than an inch long.
Mix together in a shallow container:
— 1/2 cup agave nectar (I used light, dark would work just as well)
— 1/2 cup Herdez salsa verde
— 2 tablespoons soy sauce
Lay the chicken into the mixture, all pieces should be nearly fully covered.
Squirt to taste with:
— Sriracha hot sauce
Let stand in fridge for 2-3 hours.
When I was ready to cook, I chopped up:
— Several green onions
— 1 dozen garlic cloves
— 1 serrano pepper
I then sauteed the aromatics in a thin layer of olive oil, to flavor the oil, before adding the chicken to cook over medium heat. When the chicken went in, I sprinkled on plenty of:
— Chili pepper flakes (like for pizza)
— Ground black pepper
Because I hadn't drained the chicken carefully when it came out of the marinade, I had to switch pans in the middle of the process to keep the meat from poaching in the liquid it carried.
When they were cooked through, then browned on higher heat, I took the meat off to drain the oil and cool. I then made quesadillas with the cooked chicken, and served alongside a green salad. Damn the meat was tasty.
Notes for next time:
— Consider using freshmade limeade for the marinade instead of agave nectar
— Drain the chicken when it comes out of the marinade
— Stir frying in a wok might be a better way to manage the cooking (though the frying pan worked just fine)
|Originally published at jlake.com.|