|8 ounces||Boneless and skinless chicken breasts OR thighs|
|4 tablespoons||Vegetable oil|
|1 large||Onion, halved lengthwise, cut in thin slices, spearated in half rings|
|2||Fresh red OR green jalapeno OR serrano peppers halved lengthwise|
|4 mediums||Garlic cloves, minced|
|½ cup||Chicken stock|
|2 tablespoons||Soy sauce|
|1 cup||Whole fresh mint leaves hot cooked rice, for serving|
Chop white and light green parts of green onions. Cut dark green parts in 3-inch pieces. Cut chicken in 3 x ¼ x ¼ strips.
Heat 2 tablespoons oil in a large skillet or wok over high heat. Add sliced onion and peppers and saute, stirring, about 7 minutes or until onion browns lightly; it may still be a bit crunchy. Transfer to a bowl.
Add 1 tablespoon oil to skillet and heat ove rhigh heat. Add chicken and saute until it changes color, about 1 minute. Do not overcook.
Add to sliced onions.
Add remaining tablespoon oil to skillet and heat over medium low heat. Add garlic and all the green onions and saute ½ minute. Add stock and soy sauce and heat through. Add chicken, onion slices, peppers, and mint leaves and toss ½ minute over low heat. Taste, and add more soy sauce of needed. Serve over rice. Makes 2 or 3 servings. From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy,
Posted by Lisa Clarke at the.. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN