Thai Chicken Stir Fry With Mint Leaves & Chile 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,
Directions:
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 LEVYS INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, Warner
Books, New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer,
Cooking Echo, 8/93
Source from luhu.jp
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, Warner
Books, New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer,
Cooking Echo, 8/93
Source from luhu.jp