Thai Chicken Stir Fry With Mint Leaves & Ch Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4: Green onions,
8 ounce: Boneless and skinless chicken breasts OR thighs,
4 tbsp: Vegetable oil,
1 large: Onion, halved lengthwise, cut in thin slices, spearated in half rings
2: Fresh red OR green jalapeno OR serrano peppers halved lengthwise,
4 medium: Garlic cloves, minced
1/2 cup: Chicken stock,
2 tbsp: Soy sauce,
1 cup: Whole fresh mint leaves hot cooked rice, for serving
Directions:
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 LEVYS INTERNATIONAL CHICKEN COOKBOOK by Faye
Levy,
Posted by Lisa Clarke at the.. * The Polka Dot Palace BBS
1-201-822-3627 Posted by FAYLEN
Source from luhu.jp
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 LEVYS INTERNATIONAL CHICKEN COOKBOOK by Faye
Levy,
Posted by Lisa Clarke at the.. * The Polka Dot Palace BBS
1-201-822-3627 Posted by FAYLEN
Source from luhu.jp