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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Martin Yan Ingredients:
1 tablespoon soy sauce |
2 teaspoons cornstarch |
1 lb boneless skinless chicken breast, cut into 1-inch pieces (or may use thigh meat) |
1/4 cup vegetable oil |
3/4 cup lightly packed fresh mint leaves |
1 red jalapeno chile, thinly sliced |
1/4 cup chinese rice wine or 1/4 cup dry sherry |
1 tablespoon chili-garlic sauce |
2 teaspoons sesame oil |
Directions:
1. Make the marinade: combine the soy sauce and cornstarch in a bowl; mix well.
2. Add in the chicken; stir to coat evenly; let stand 10 minutes.
3. Set stir-fry pan over high heat; add in the vegetable oil; heat to almost smoking.
4. Add in 1/2 cup mint leaves; cook until the leaves are crisp, about 30 seconds.
5. Remove with a slotted spoon and drain on paper towels; set aside for garnish.
6. Remove all but 1 tablespoon of the oil from the pan and return the pan to the heat.
7. Add in the chicken and jalapeno; stir-fry until the chicken is no longer pink in the center, 3-4 minutes.
8. Add in the wine and chili garlic sauce; cook for 30 seconds.
9. Add in the sesame oil and remaining 1/4 cup fresh mint leaves, remove the pan from the heat, toss to coat.
10. Transfer to a serving platter; garnish with the fried mint; serve.
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