Thai chicken stir fry with mint leaves & 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

Directions

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

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