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Thai Chicken Stir-Fry With Mint Leaves & Chilies


2 (8 oz. each) boneless and skinless chicken breasts or thighs;
4 green onions;
4 tbsp. vegetable oil;
1 large onion, sliced;
2 red chilies, chopped;
3 garlic cloves, minced;
1/2 cup chicken stock;
2 tbsp. soy sauce;
1/2 cup whole fresh mint leaves;
hot cooked rice, for serving.


Cut the chicken in strips. Heat 2 tablespoons oil in a large skillet or wok over high heat. Add sliced onion and peppers and saute, stirring, about 2 minutes. Transfer to a bowl. Add 1 tablespoon oil to the 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 the remaining oil to skillet and heat over medium heat. Add garlic and all the green onions and saute 1/2 minute. Add the chicken stock and soy sauce and heat through. Return the chicken and onion to the skillet, and add peppers and mint leaves Toss about 1 minute over high heat. Taste, and add more soy sauce if needed. Serve the chicken stir-fry over warm rice.

You can add to this recipe some bean sprouts or pineapple pieces, if desired. Also, you can use some virgin coconut oil for sauteing, for more exotic flavor.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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