Thai chicken stir fry with mint leaves & chile
Thai Chicken Mint Poultry Stir Fry Herbs
Last updated 6/12/2012 1:26:30 AM. Recipe ID 60948. Report a problem with this recipe.
Title: Thai chicken stir fry with mint leaves & chile
Categories: Poultry, Stir-fry, Herbs, Chili
Yield: 2 Servings
4 Green onions
8 oz Boneless and skinless
-chicken breasts OR thighs
4 tb Vegetable oil
1 lg Onion, halved lengthwise,
-cut in thin slices,
Spearated in half rings
2 Fresh red OR green jalapeno
-OR serrano peppers
4 md Garlic cloves, minced
1/2 c Chicken stock
2 tb Soy sauce
1 c Whole fresh mint leaves
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
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