RCI-MT.004.0577.001
Mint Chicken
Mint Chicken from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- garlic oil or flavored to taste1 unit
- 1 unit
- 1 tsp
- of bamboo shoots½ can
- large-sized stalk of green onion1 unitdiced
- of chicken or shrimp (cut into marble-sized pieces)¼ cup
- fresh mint1 unitabout 3 leaves
- 1 unit
- 1 unit
- deep sauté pan or wok1 unit
Method
1
Heat the garlic oil in a deep sauté pan or wok over medium-high heat until shimmering.
2
Add the chicken pieces and stir-fry until they are cooked through and lightly browned, about 5-7 minutes.
3
Drain the bamboo shoots and add them to the pan along with the diced green onion, stirring to combine with the chicken.
2 minutes
4
Pour in the fish sauce and sprinkle the sugar over the mixture, stirring well to distribute the seasonings evenly.
1 minutes
5
Tear or chop the fresh mint leaves and add them to the pan, stirring gently to preserve the delicate herb.
1 minutes
6
If using crushed red chile peppers, add them now and toss to incorporate throughout the dish.
1 minutes
7
Taste and adjust seasoning with additional fish sauce, sugar, or chile peppers as needed.
8
Transfer the mint chicken to a serving dish and serve immediately over white rice.