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| 4 | green onions |
| 8 x ca. 30 g | Boneless and skinless chicken breasts Or thighs |
| 4 Esslöffel | vegetable oil |
| 1 gross | Onion, halved lengthwise, cut in thin slices, spearated in half rings |
| 2 | Fresh red Or green jalapeno Or serrano peppers halved lengthwise |
| 4 mittel | cloves garlic minced |
| 1/2 Tasse | chicken stock |
| 2 Esslöffel | soy sauce |
| 1 Tasse | Whole fresh mint leaves hot cooked rice, for serving |
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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.
International Chicken Cookbook by Faye Levy,
9
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