| previous | next |
Title: Thai Chicken Stir-Fry with Mint Leaves & Chiles
Categories: Ethnic Poultry
Yield: 2 Servings
| 4 | Green onions | |
| 8 | oz | Boneless and skinless chicken breas |
| 4 | tb | Vegetable oil |
| 1 | lg | Onion, halved lengthwise, cut in th |
| 2 | Fresh red or green jalapeno or serr | |
| 4 | md | Garlic cloves, minced |
| 1/2 | c | Chicken stock |
| 2 | tb | Soy sauce |
| 1 | c | Whole fresh mint leaves hot cooked |
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,
Posted by Lisa Clarke at the.. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
| previous | next |