Jalapeno and chicken heart stir-fry

Here is one my husbands' own secret recipes. When he enters the kitchen to cook something, he talks about the food he is making and markets it so well, that, by the time he is done, the kids and I wait to taste a bite of his creation. I must say, this recipe was awesome! You can have it as an appetizer, or as stir-fry with chapati/whole wheat flat-bread.


What you need: Serves 4 as appetizer
1 cup jalapeno/Mexican chilies cut lengthwise
1 cup red onion, diced
1/8 cup fresh ginger, peeled and diced
1/4 cup fresh garlic, diced
1 cup tomatoes, diced
4 cups chicken hearts, raw, washed and drained
2 tsp lime juice
1/4 tsp turmeric powder
Salt to taste
 2 Tbsp olive oil

Heat up a wok on medium high, add olive oil. When it begins to smoke, add the chopped jalapeno, ginger and garlic, all together. Saute until they are aromatic; add the onions and cook until they turn brown. Add the tomatoes. Toss in the chicken hearts and cook on high, constantly stirring, until the red hearts, turn white. Add turmeric and tomatoes. Lower the heat down from medium high to low. Add salt and stir to combine all the ingredients.

Cover and cook the stir fry on low for for 10-15 minutes. Poke a heart with a fork and cut it open. If they are the same color, from crown to the inside, its cooked well enough. Pop one into your mouth. If the hearts and soft and juicy, and not rubbery, turn off the heat. Serve warm. Enjoy!