It’s Hatch Chile season at Stew Leonard’s in Norwalk!  So I was inspired to make an Asian stir-fry dish with them, along with some onion and a weird favorite thing of mine… water chestnuts.  Weird… I know.


-1 package of chicken tenders

-1/2 onion

-1 tablespoon of teriyaki sauce

-Sesame seeds (white & black)

-Olive oil

-Crushed red pepper

-Black pepper

-1 small can of water chestnuts

-Dash of low-sodium soy sauce


Wash and dry the chicken.  You’ll want to make sure the chicken is really dry so that #1 there’s not as much of a mess and #2 so that the chicken gets that nice golden brown color.

In a large non-stick frying pan, heat up enough olive oil to lightly, but thoroughly cover the pan.  Place your chicken in the pan and season it with a little crushed red pepper and black pepper.  Let cook for about 2 minutes, then flip.  Season the other side of the chicken and let cook for another 2 minutes.  Drizzle 1 tablespoon of teriyaki sauce over the chicken and sprinkle on the sesame seeds.  Let cook for another minute.

Remove the chicken from the pan and place them to the side, keeping the sauce in the pan.

Throw in chopped hatch chile peppers, onions, and the water chestnuts. Let simmer on medium heat for about 5-6 minutes.  Then add a dash of low-sodium soy sauce, stir, and cook for another 5 minutes until the peppers and onions are soft and cooked.

Finally, put the chicken back into the pan and finish cooking on low heat for other 2 minutes, stirring to cover the chicken in the sauce and veggies.

Ready to serve. You can serve this over a bed of brown rice, or alone.  Enjoy!