Asian Chicken Chicken with garlic and hot peppers
1. Heat the oil in a large, heavy skillet and brown chicken on all sides (5\-10
If you are cooking white and dark meat together, remove the white meat first or it will dry out.
Watch that sauce does not burn or boil away.
When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, \fIdo not\fR take a big whiff. The vinegar will knock you out!
This recipe won first place at a recent Garlic Cook-off at the Gilroy
Serve with rice, Chinese noodles or pasta.