Thai chicken stir fry with mint leaves & chile

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 Warner Books New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer Cooking Echo 8/93