Mint Chicken
A combination of Indian and Asian flavors which quickly combine to make a healthy and tasty dish! Finely diced chicken is stir-fried in a wok with toasted cumin and mustard seeds, garlic, ginger and chilies, then tossed with a Sriracha-soy sauce and a generous handful of fresh cilantro, mint and Thai basil.
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutritionper 100 g›
150
Calories
20g
Protein
4g
Carbs
6g
Fat
Ingredients
| 1/4 teaspoon | sugar |
| 2 tablespoons (30 ml) | Sriracha |
| 1 tablespoon (15 ml) | dark soy sauce |
| 1 teaspoon (5 ml) | fish sauce |
| 1/2 teaspoon | rye (mustard seeds) |
| 1/2 teaspoon | jeera (cumin) seeds |
| 8 | garlic cloves, whole |
| 1 teaspoon | minced garlic |
| 1 teaspoon | minced ginger |
| 2 | raw chicken breasts, diced into small pieces (can sub pre-cooked) |
| 2 | Thai chilies, finely diced (can substitute milder chilies) |
| 1/4 cup (15 g) | fresh cilantro, finely chopped |
| 1/4 cup (15 g) | fresh mint leaves, finely chopped |
| 1/4 cup (15 g) | fresh Thai basil, finely chopped |
| to taste | oil |
| to taste | salt |
Instructions
- Mix the sugar, Sriracha, fish sauce and soy sauce together.
- Heat a large wok on medium-high and lightly toast the cumin and mustard seeds until fragrant but not over-cooked.
- Transfer the seeds to a grinder, blend well and set aside.
- Put a decent amount of oil in the wok and cook the whole garlic cloves until semi-translucent and browned, then remove them from the wok.
- Add a little more oil to the still-hot pan. Add the minced ginger and garlic and cook for just a few seconds.
- Immediately add the finely diced raw chicken. Tip: spread the chicken throughout the wok so steam does not form water. (Pre-cooked chicken can be used instead.)
- Let the chicken cook about 2-3 minutes without mixing, keeping the heat at medium-high.
- Mix and flatten the chicken with the spatula, pressing down so it minces even more, for a nice moist texture.
- Continue to stir until the chicken is fully cooked and any water that formed has evaporated.
- Mix in the pre-mixed sauce, the browned garlic cloves and the ground seeds.
- Combine well.
- Add the mint, cilantro and Thai basil leaves.
- Mix until the leaves have wilted.
- Taste for salt and add accordingly.
- Enjoy!