Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Chanya Woehlcke
2 TBS sesame oil
4 cloves garlic, minced
2 lbs. skinless, bones chicken thighs, chopped or ground
1â�„4 cup fish sauce or soy sauce
1 tsp. chili flakes
1 red onion, julienne cut
4 green onions, finely chopped
3 TBS chopped, fresh mint
4 or 5 TBS chopped cilantro
1â�„4 cup lime juice
Heat the sesame oil in a wok or large skillet over medium heat. Stir in the garlic. Cook and stir until the garlic softens, about 3 minutes.
Add the chicken and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with the fish sauce. Reduce heat to medium-low and simmer until the excess liquid has evaporated, about 5 minutes more.
Remove from heat. Stir in the chili flakes, red and green onions, mint and cilantro, add lime juice and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)