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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
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.)

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