Ready in 1h
Try this Thai Chicken Stir Fry with Mint Leaves and Chile recipe, or contribute your own.
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 LEVYS 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
dankvz 6y agoI ate it once in Thailand... making my own by this recipe was extremely easy - and it's -- well, humbly, good. Oh! The kettle's boiling for rice noodles..
fatcowboy 8y agoThis tastes nothing like the spicy mint leaves dish I know. It's bland, not spicy, and doesn't taste anything like in the restaurants. I checked out other sites after I made this recipe and this recipe is missing fish sauce and lemongrass and many Asian flavors. It's for the average boring white person.