Cooking Index - Cooking Recipes & IdeasThai Chicken Stir Fry With Mint Leaves And Chile Recipe - Cooking Index

Thai Chicken Stir Fry With Mint Leaves And Chile

Type: Chicken, Poultry
Serves: 2 people

Recipe Ingredients

4   Green onions
8 oz 227gBoneless and skinless - chicken
  OR thighs
4 tablespoons 60mlVegetable oil
1 tablespoon 15mlOnion - halved lengthwise, (large) cut in thin slices,
1   Half rings
2   Fresh red or - green jalapeno or
  Peppers - halved lengthwise
4   Garlic cloves - minced (medium)
1/2 cup 118mlChicken stock
2 tablespoons 30mlSoy sauce
1 cup 160g / 5.6ozWhole fresh mint leaves - hot cooked rice, for

Recipe Instructions

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 over high 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.

Source:
Seattle Times 4/2/97

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