Jan and Eilene just got back from Hopi. Traveling in Arizona, other than chilies, most places they ate did not use any spices, beyond salt and culinary ash—the additive that turns blue corn meal dishes blue. Now that they are home, they want spicy dishes for dinner.
Karl’s Sichuan Roasted Chicken with Honey Lemon Glaze
and Stir-fried Vegetables
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Filed under California Fusion, Chicken, Main Dishes, Poultry, Stir-fry, Vegetables
Tagged as cooking, food, honey lemon glaze, recipes, roast chicken, Sichuan, Sichuan chicken, sichuan pepper, Stir-fried Vegetables