Thai chicken stir fry with mint leaves & ch

Yield: 2 Servings

Measure Ingredient
4 Green onions
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

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