Recipe - Thai Chicken Stir Fry With Mint Leaves And Chile

4 Green onions
8 ounce Boneless and skinless
chicken
breasts OR thighs
4 tablespoon 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
One half cup Chicken stock
2 tablespoon Soy sauce
1 cup Whole fresh mint leaves
hot cooked rice, for
serving

Chop white and light green parts of green onions. Cut dark green parts in
3inch pieces. Cut chicken in 3 x One fourth x One fourth strips.
Heat 2 tablespoons oil in a large skillet or wok over high heat. Add
cut or sliced up 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
cut or sliced up onions.
Add remaining tablespoon oil to skillet and heat over medium low heat. Add
garlic and all the green onions and saute One half minute. Add stock and soy
sauce and heat through. Add chicken, onion slices, peppers, and mint
leaves and toss One half 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,

* The Polka Dot Palace BBS 12018223627 Posted by FAYLEN

Posted to MCRecipe Digest V1 #703 by Lisa Clarke lisa@gaf.com on Aug 1,
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