Thai Chicken Stir Fry With Mint Leaves & Chile

Chicken Recipes 'To-Go'

Thai Chicken Recipes

Ingredients:

4 green onions
8 oz boneless and skinless chicken breas, ts or thighs
4 tbsp vegetable oil
1 large onion, halved lengthwise, cut in th, in slices,
1 spearated in half rings
2 fresh red or green jalapeno or serr, ano peppers
1 halved lengthwise
4 medium garlic cloves, minced
1/2 cup chicken stock
2 tbsp soy sauce
1 cup whole fresh mint leaves

Instructions:

hot cooked rice, for 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, Warner
Books, New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer,
Cooking Echo, 8/93



Servings: 2

 

 

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.



"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)


Thai Chicken Stir Fry With Mint Leaves & Chile Recipe provided by Recipes To-Go

 

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“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
" Marcel Boulestin (1878-1943)"