Savory Jade Chicken

Martin Yan

• Ready In: 36 mins
• Serves: 4

Ingredients

• Marinade

• 1  tablespoon soy sauce
• 2  teaspoons cornstarch

• Chicken

• 1  lb boneless skinless chicken breast, cut into 1-inch pieces (or may use thigh meat)
• 1⁄4 cup  vegetable oil
• 3⁄4 cup  lightly packed fresh mint leaves
• 1  red jalapeno chile, thinly sliced
• 1⁄4 cup  chinese rice wine or 1⁄4 cup dry sherry
• 1  tablespoon  chili-garlic sauce
• 2  teaspoons  sesame oil

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.