Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
This simple stir-fry was inspired by Filipino salpicao, a dish that dresses tender cubes of beef with a garlicky soy-butter sauce. Lean, mild-tasting chicken breasts get a big savory-sweet flavor boost from just a few high-impact ingredients. We like the mild burn that results when the seeds are left in the serranos, but you can remove the seeds for less heat. Serve with rice to soak up the sauce.
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT