Esta es una exhibición prevé de cómo se va ver la receta de 'Thai Chicken Stir Fry With Mint Leaves And Chile' imprimido.

Receta Thai Chicken Stir Fry With Mint Leaves And Chile
by Global Cookbook

Thai Chicken Stir Fry With Mint Leaves And Chile
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 2

Ingredientes

  • 4 x Green onions
  • 8 ounce Boneless and skinless chicken breasts Or possibly thighs
  • 4 Tbsp. Vegetable oil
  • 1 lrg Onion, halved lengthwise, cut in thin slices, spearated in half rings
  • 2 x Fresh red Or possibly green jalapeno Or possibly serrano peppers halved lengthwise
  • 4 med Garlic cloves, chopped
  • 1/2 c. Chicken stock
  • 2 Tbsp. Soy sauce
  • 1 c. Whole fresh mint leaves warm cooked rice, for serving

Direcciones

  1. Chop white and light green parts of green onions. Cut dark green parts in 3-inch pcs. Cut chicken in 3 x 1/4 x 1/4 strips.
  2. Heat 2 Tbsp. oil in a large skillet or possibly wok over high heat. Add in sliced onion and peppers and saute/fry, stirring, about 7 min or possibly till onion browns lightly; it may still be a bit crunchy. Transfer to a bowl.
  3. Add in 1 Tbsp. oil to skillet and heat ove rhigh heat. Add in chicken and saute/fry till it changes color, about 1 minute. Don't overcook. Add in to sliced onions.
  4. Add in remaining Tbsp. oil to skillet and heat over medium low heat. Add in garlic and all the green onions and saute/fry 1/2 minute. Add in stock and soy sauce and heat through. Add in chicken, onion slices, peppers, and mint leaves and toss 1/2 minute over low heat. Taste, and add in more soy sauce of needed. Serve over rice.
  5. Makes 2 or possibly 3 servings.
  6. 9