Thai Chicken Stir Fry With Mint Leaves And Chile - 2

Recipe Ingredients

4		Green onions
8 oz	227g	Boneless and skinless chicken breasts or thighs
4 tablespoons	60ml	Vegetable oil
1 tablespoon	15ml	Onion* - halved lengthwise, (large) cut in thin slices
2		Fresh red or green jalapeno or serrano peppers
1		Halved lengthwise
4		Garlic cloves - minced (medium)
1/2 cup	118ml	Chicken stock
2 tablespoons	30ml	Soy sauce
1 cup	40g / 1.4oz	Whole fresh mint leaves

Recipe Instructions

* separated in half rings

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 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:
"Faye Levy's International Chicken Cookbook" by Faye Levy

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