Thai Chicken Stir Fry With Mint Leaves And Chile - 2

Recipe Instructions * 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. 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 over high 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.