Thai Chicken Stir Fry with Mint Leaves and Chile
| Yield: | 2 Servings |
| Categories: | Chicken, Thai |
| 4 | Green onions | |
| 8 | oz | Boneless and skinless chicken breasts OR thighs |
| 4 | tb | Vegetable oil |
| 1 | lg | Onion, halved lengthwise, cut in thin slices, spearated in half rings |
| 2 | Fresh red OR green jalapeno OR serrano peppers halved lengthwise | |
| 4 | md | Garlic cloves, minced |
| 1/2 | c | Chicken stock |
| 2 | tb | Soy sauce |
| 1 | c | Whole fresh mint leaves hot cooked rice, for serving |
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