Title: Thai Chicken Stir Fry with Mint Leaves and Chile
Categories: Polkadot Faylen Chicken Thai Yummy
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 h
2		Fresh red OR green jalapeno OR serrano peppers halved length
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,

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997

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