Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Posted by Lisa Clarke at the.. * The Polka Dot Palace BBS
1-201-822-3627 Posted by FAYLEN

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