| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Thai |
Polkadot, Faylen, Chicken, Thai, Yummy |
2 |
Servings |
INGREDIENTS
| 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 half rings |
| 2 |
|
Fresh red OR green jalapeno OR serrano peppers halved lengthwise |
| 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 |
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
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