Ginger-Mint Stir-Fry Chicken
Browse the article Ginger-Mint Stir-Fry Chicken
Ginger-Mint Stir-Fry Chicken
Yield: Makes 4 to 6 servings
Ingredients:
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
Preparation:
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