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
           Halved lengthwise
      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