Thai chicken stir fry with mint leaves and chile
2 servings
Ingredients
| Quantity | 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 |
Directions
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