Ingredients
- 4 x Green onions
- 8 ounce Boneless and skinless chicken breasts Or possibly thighs
- 4 Tbsp. Vegetable oil
- 1 lrg Onion, halved lengthwise, cut in thin slices, spearated in half rings
- 2 x Fresh red Or possibly green jalapeno Or possibly serrano peppers halved lengthwise
- 4 med Garlic cloves, chopped
- 1/2 c. Chicken stock
- 2 Tbsp. Soy sauce
- 1 c. Whole fresh mint leaves warm cooked rice, for serving
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Thai Chicken Stir Fry With Mint Leaves And Chile
Servings: 2
Directions
- Chop white and light green parts of green onions. Cut dark green parts in 3-inch pcs. Cut chicken in 3 x 1/4 x 1/4 strips.
- Heat 2 Tbsp. oil in a large skillet or possibly wok over high heat. Add in sliced onion and peppers and saute/fry, stirring, about 7 min or possibly till onion browns lightly; it may still be a bit crunchy. Transfer to a bowl.
- Add in 1 Tbsp. oil to skillet and heat ove rhigh heat. Add in chicken and saute/fry till it changes color, about 1 minute. Don't overcook. Add in to sliced onions.
- Add in remaining Tbsp. oil to skillet and heat over medium low heat. Add in garlic and all the green onions and saute/fry 1/2 minute. Add in stock and soy sauce and heat through. Add in chicken, onion slices, peppers, and mint leaves and toss 1/2 minute over low heat. Taste, and add in more soy sauce of needed. Serve over rice.
- Makes 2 or possibly 3 servings.
- 9
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