Thai chicken stir fry with mint leaves & ch
Yield: 2 Servings
Ingredients:
- 4 Green onions
- 8 oz Boneless and skinless -chicken -breasts OR thighs
- 4 tb Vegetable oil
- 1 lg Onion halved lengthwise -cut in thin slices -spearated in half rings
- 2 Fresh red OR -green jalapeno OR -serrano peppers -halved lengthwise
- 4 md Garlic cloves minced
- 1/2 c Chicken stock
- 2 tb Soy sauce
- 1 c Whole fresh mint leaves
Instructions:
-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 1/4 x 1/4 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 1/2 minute. Add stock and soy sauce and heat through. Add chicken onion slices peppers and mint leaves and toss 1/2 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
