3-4 Tbs. finely chopped green chili peppers
2 Tbs. soy sauce
1 tsp. sugar
1 tsp. vinegar
3/4 c. chopped basil leaves
2 Tbs. chopped fresh mint
1/2 tsp. cornstarch
3 Tbs. vegetable oil
2 whole chicken breasts, boned, skinned, cut into 1/4-by-2-inch strips
2 garlic cloves, minced
1 large onion, halved and sliced 1/4 inch thick
hot cooked rice
Mix chilies, soy sauce, sugar, vinegar, basil, mint, and cornstarch. Set aside. Heat 2 tablespoons of the oil in large skillet or wok over high heat. When oil is hot, add chicken and garlic. Cook, stirring constantly, until meat loses its pinkness, about 4 minutes. Remove meat; keep warm. Heat remaining oil in pan. Add onion and cook, stirring about 2 minutes. Add chili mixture; return chicken and its juices to pan. Cook, stirring, until sauce thickens slightly. Serve with rice. Makes 4-6 servings.
(from Recipies From A Kitchen Garden)
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