Ginger-Mint Stir-Fry Chicken Photo
Ginger-Mint Stir-Fry Chicken

YIELD Makes 4 to 6 servings


6 to 8 dried shiitake mushrooms (1/2 ounce)
Fried Onions (recipe)
2 tablespoons packed brown sugar
2 tablespoons fish sauce
2 tablespoons rice vinegar
4 to 6 teaspoons vegetable oil, divided
1‑1/2 pounds boneless skinless chicken breasts or thighs, cut into 1/2-inch strips
1 or 2 jalapeño peppers,* seeded and chopped
2 tablespoons finely chopped fresh ginger
3 cloves garlic, minced
1 large carrot**
1 can (5-1/2 ounces) whole baby corn, drained
4 green onions, cut into 1-inch pieces
1/4 cup slivered fresh mint leaves
Red onion flower and mint leaves for garnish
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.**To make scalloped edges, use citrus stripper or grapefruit spoon to cut groove into carrot, from stem end to tip. Continue to cut grooves around carrot about 1/4 inch apart. Cut carrot crosswise into thin slices.


  1. Place mushrooms in bowl; cover with hot water. Let stand 30 minutes or until caps are soft. Drain mushrooms; squeeze out excess water. Remove and discard stems. Slice caps into thin strips.
  2. Prepare Fried Onions; set aside.
  3. Combine brown sugar, fish sauce and vinegar in small bowl; stir until sugar is dissolved.
  4. Heat wok or large skillet over high heat. Add 2 teaspoons oil and swirl to coat surface. Add 1/3 of chicken; stir-fry 3 minutes, stirring occasionally, until chicken is no longer pink in center. Transfer to bowl. Repeat with remaining chicken, adding 1 teaspoon oil with each batch to prevent sticking if necessary.
  5. Add remaining 2 teaspoons oil to wok. Add jalapeño peppers, ginger and garlic; stir-fry 1 to 2 minutes or until fragrant but not browned.
  6. Add fish sauce mixture to wok; boil until reduced by half. Return chicken to wok. Add mushrooms, carrots, baby corn and green onions; stir-fry 2 to 3 minutes or until heated through. Stir in mint. Transfer to serving platter and arrange Fried Onions around dish. Serve with rice and garnish, if desired.
This recipe appears in: Asian
You Might Also Like
Fig and Hazelnut Cake

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

Bean Ragoût with Cilantro-Cornmeal Dumplings

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

search recipes
  • Most Popular
  • Most Watched
Don't Miss