Thai Chicken Stir Fry With Mint Leaves And Chile

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John Broger

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Thai	Chicken, Faylen, Polkadot, Thai, Yummy	2	Servings

INGREDIENTS

4		Green onions
8	oz	Boneless and skinless
		chicken
		breasts OR thighs
4	T	Vegetable oil
1		Onion, halved lengthwise
		cut in thin slices
		spearated in half rings
2		Fresh red OR
		green jalapeno OR
		serrano peppers
		halved lengthwise
4		Garlic cloves, minced
1/2	c	Chicken stock
2	T	Soy sauce
1	c	Whole fresh mint leaves
		hot cooked rice for
		serving

INSTRUCTIONS

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
Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@gaf.com> on
Aug 1, 9

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 780 Calories From Fat: 341 Total Fat: 38.4g Cholesterol: 209.3mg Sodium: 860.5mg Potassium: 1032.3mg Carbohydrates: 36.2g Fiber: 3.1g Sugar: 5.2g Protein: 69.5g