Ginger Mint Chicken

Combine the chicken pieces with fish sauce, lime juice, and sugar in a bowl, stirring well to coat the chicken evenly. Set aside to marinate for at least 10 minutes.

Heat oil in a large wok or skillet over high heat until it shimmers. Working in batches to avoid crowding, add the marinated chicken and stir-fry until the pieces are golden on all sides.

Push the cooked chicken to the sides of the wok. Add the finely chopped ginger and green chillies to the center, stirring constantly for 1-2 minutes until fragrant.

Return all chicken to the center of the wok and toss to combine with the ginger and chillies. Cook for another 2 minutes, stirring frequently.

Sprinkle the tapioca flour over the chicken mixture and stir quickly to coat everything evenly. This will help thicken the sauce as it cooks.

Add a splash of water (approximately 3-4 tablespoons) to the wok and stir until the sauce becomes glossy and coats the chicken pieces.

Fold in the chopped mint gently, reserving a small handful for garnish, and toss to distribute throughout the chicken.

Transfer the chicken to a serving plate and garnish with the ground peanuts, sesame seeds, and reserved fresh mint. Serve immediately while hot.