Total Time
36mins
Prep 30 mins
Cook 6 mins

Martin Yan

Ingredients Nutrition

Directions

  1. Make the marinade: combine the soy sauce and cornstarch in a bowl; mix well.
  2. Add in the chicken; stir to coat evenly; let stand 10 minutes.
  3. Set stir-fry pan over high heat; add in the vegetable oil; heat to almost smoking.
  4. Add in ½ cup mint leaves; cook until the leaves are crisp, about 30 seconds.
  5. Remove with a slotted spoon and drain on paper towels; set aside for garnish.
  6. Remove all but 1 tablespoon of the oil from the pan and return the pan to the heat.
  7. Add in the chicken and jalapeno; stir-fry until the chicken is no longer pink in the center, 3-4 minutes.
  8. Add in the wine and chili garlic sauce; cook for 30 seconds.
  9. Add in the sesame oil and remaining ¼ cup fresh mint leaves, remove the pan from the heat, toss to coat.
  10. Transfer to a serving platter; garnish with the fried mint; serve.

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