Ingredients Jump to Instructions ↓

  1. 4 Green onions

  2. 8 oz 227g Boneless and skinless chicken breasts or thighs

  3. 4 tablespoons 60ml Vegetable oil

  4. 1 tablespoon 15ml Onion* - halved lengthwise, (large) cut in thin slices

  5. 2 Fresh red or green jalapeno or serrano peppers

  6. 1 Halved lengthwise 4 Garlic cloves - minced (medium)

  7. 1/2 cup 118ml Chicken stock

  8. 2 tablespoons 30ml Soy sauce

  9. 1 cup 40g / 1.4oz Whole fresh mint leaves

Instructions Jump to Ingredients ↑

  1. * separated in half rings 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.

  2. 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.

  3. Transfer to a bowl.

  4. Add 1 tablespoon oil to skillet and heat over high heat.

  5. Add chicken and saute until it changes color, about 1 minute. Do not overcook. Add to sliced onions.

  6. Add remaining tablespoon oil to skillet and heat over medium low heat.

  7. Add garlic and all the green onions and saute 1/2 minute. Add stock and soy sauce and heat through.

  8. 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.

  9. Makes 2 or 3 servings.


Send feedback