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Now we're going to start working on the rest of our chicken. We're going to cut our green
pepper and we're going to cut these into rough little chunks here. We're only going to want
to use about half of this green bell so we'll throw this into the oil here and then we're
going to scoop out some of our chunks, we want the chunks more than we want this juice,
at this point right now. We're going to bring our heat back up, add just a little bit of
this because now we're not worried about everything scorching. Before that gets a chance to incorporate,
we're going to take some hot sauce, now this is a personal preference as to how hot you
would like this to be or how many squirts. I, generally, like to do three healthy ones,
that will give you a good amount of flavor but all of the spiciness will, pretty much,
come at the back of your throat instead of right at the tip of your tongue so you won't
even realize that it's spicy until you've already swallowed it.