Thai Chicken Stir Fry With Mint Leaves Chile
Ingredients| 4 green onions 8 oz boneless and skinless chicken breas, ts or thighs 4 tbsp vegetable oil 1 large onion, halved lengthwise, cut in th, in slices, 1 spearated in half rings 2 fresh red or green jalapeno or serr, ano peppers 1 halved lengthwise 4 medium garlic cloves, minced 1/2 cup chicken stock 2 tbsp soy sauce 1 cup whole fresh mint leaves |
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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
Servings:
2
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