This recipe for Spicy Mint Chicken Stir-fry is made with lean chicken breast, fresh carrots, snow, and snap peas, which are then tossed in a quick sauce. It is a delicious low-fat meal that I think the whole family will love…and you’ve got one of those meals that feels as good to eat as it does to make—fast, fresh, and easy enough for any night of the week.
❤️ Why I Love This Recipe
Flexible heat – dial the spice up or down easily
Fresh mint twist – unexpected, bright, and wakes everything up
Lean + light – chicken breast and a quick sauce, no heaviness
Fast cooking – truly a 20-minute dinner
Texture play – crisp peas, tender chicken, just enough sauce
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Quick Spicy Mint Chicken Stir-Fry (a 20 minutes meal)
Ingredients
For the Stir-Fry
- 1 pound boneless skinless chicken breasts, thinly sliced about ¼ inch slices
- 1 ½ cups fresh sugar snap peas trimmed
- 1 cup fresh snow pea pods trimmed
- 1 cup julienne-cut carrot about 2-inch pieces
- ⅓ cup roughly chopped sliced green onion white and light green part
- ¼ cup fresh mint leaves chopped
- 1 large jalapeno pepper seeded and minced
- 2 teaspoons fresh minced ginger
For the Sauce
- ⅓ cup dry white wine or white vermouth
- ⅓ cup low-sodium soy sauce or a gluten-free substitute
- 1 teaspoon cornstarch
- ½ teaspoon sugar
- 1 teaspoon white wine vinegar
- ½ teaspoon red pepper flakes or to taste
For Cooking and Serving
- 2 teaspoons neutral oil grapeseed, avocado
- 4 cups cooked jasmine or brown rice
- Additional onion slices or mint for garnish
LindySez: If you like it saucier, double the sauce ingredients
Instructions
- Prepare an ice bath: Put ice cubes and water together in a bowl. Blanch the Vegetables: In a skillet or saucepan, bring a small amount of water to a boil; add the carrots, snow peas, and sugar snap peas. Simmer for 1 - 2 minutes. Using a strainer or slotted spoon, remove the vegetables from the simmering water and immediately plunge into cold water to stop the cooking process. Drain well and set-aside.
- Mix the Sauce: Combine the wine, soy, sugar, cornstarch, vinegar, and red pepper flakes together in a small bowl or measuring cup. In a separate bowl: Combine the chopped green onion, mint leaves, jalapeno, and minced ginger.
- Cook the Chicken: Heat the oil in a wok or large skillet over medium-high heat. When hot; add the chicken in a single layer, stir-fry 2 - 3 minutes. Add the Vegetables: Add the snap peas, pea pods, and carrot. Stir fry until the chicken is cooked through about 2 - 3 minutes. (Thinly sliced chicken will cook quickly and stays more tender when not overcooked).Finish with the Aromatics: At the very end, add the green onion/mint mixture, stir well. Add the Sauce: Give the sauce. a good stir then pour in and stir fry for a minute or two, or until the sauce thickens slightly. Taste and adjust for seasonings.
- Serve over cooked jasmine rice for a softer more floral flavor, or brown rice for a nuttier flavor. Garnich with thinly sliced green onion tops or fresh mint slices..
Notes
- Prep first, cooks fast – Have everything sliced, measured, and ready before you start. Stir-fries move quickly.
- Use a large pan – A wok or wide skillet with sides works best so you can toss without crowding.
- High heat matters – Get the pan hot so the chicken sears and the vegetables stay crisp, not soggy.
- Blanching is worth it – Keeps vegetables bright and crisp-tender. You can skip it… but I wouldn’t.
- Taste your jalapeño – Heat levels vary. Adjust to your preference or add a serrano for more kick.
- Double the sauce if you like it saucy – Especially good if serving over rice.
- For tofu option – Use firm or extra-firm, press it first, and sear before adding to the stir-fry.
- Fresh mint at the end – Add with the aromatics so it stays bright and doesn’t overcook.
Nutrition
Tips for Success:
Because a stir-fry goes so quickly once the prep is done, I always put the ingredients that are added to the pan at the same time together in a bowl or sieve so it’s easy to quickly just toss them in.
This saves you from trying to get all the little piles into the pan at the same time and avoids overcooking.
For this stir-fry, I recommend blanching the vegetables first. While not completely necessary, I like the way blanching helps keep their vibrant colors and prefer the texture of the partially cooked vegetables. You can skip this step if you want to.
But I wouldn't.
Do I Need a Wok to Make Spicy Mint Chicken Stir-Fry?
If you have a wok, it’s perfect for this stir-fry. If not, no problem—a large skillet or sauté pan works just as well. The key is using a pan that’s big enough to hold everything with a little breathing room and has sides to keep things contained.
Once you start cooking, things move quickly. You’ll be stirring and tossing, so a crowded or shallow pan can turn into a bit of a mess.
Keep the food in the pan…not all over the stove.
Just as important, make sure your pan is hot before you start. You want everything to sizzle and sear, not simmer and steam.
Because this is stir-fry.
Set Up Before You Start
Stir-fries cook fast, so have everything ready to go. I like to group ingredients that go into the pan at the same time in one bowl or sieve. That way you can add them all at once without fumbling, which helps prevent overcooking.
Blanch for Better Texture
For this stir-fry, I recommend blanching the vegetables first. It’s not absolutely required, but it keeps their color vibrant and gives them a crisp-tender texture that’s hard to beat. You can skip it…
but I wouldn’t.
How to Blanch Vegetables for Spicy Mint Chicken Stir-Fry
Before blanching, take a minute to properly prep your vegetables. Trim the stem ends and remove any tough fibrous strings from both the sugar snap peas and snow peas. Even pre-packaged varieties often still have these strings, and they’re not pleasant to eat.
To blanch, bring a pot of water to a boil and add the carrots, snap peas, and snow peas. Cook for 2–3 minutes, just until crisp-tender. Drain immediately and rinse under cold water to stop the cooking. Drain well before adding to your stir-fry.
Blanching helps keep the vegetables bright, crisp, and perfectly tender—well worth the extra step.
Things to Think About When Working with Peppers
Jalapeños can vary a lot in heat—from almost as mild as a green bell pepper to closer to a serrano. I like to give mine a tiny taste before using them.
How hot are you?
Then adjust accordingly.
If you want more heat, add a serrano to the mix.
When working with hot peppers, wearing gloves is your best bet. Disposable food-safe gloves are easy to find and save you a lot of trouble.
If you don’t use gloves, wash your hands thoroughly after handling peppers. Then use my test:
Touch your fingers lightly to your gums.
Does it burn?
If it does, wash again.
And again.
Keep washing until it doesn’t.
Because nothing ruins your day faster than pepper juice on your fingers, finding its way to your eyes…or anywhere else.
How to Julienne Carrots Safely
When julienning carrots, or any round vegetable, start by slicing a thin strip off one side. Then place the carrot cut-side down. This creates a flat, stable base and keeps it from rolling while you cut.
From there, slice into thin planks, then stack and cut into matchsticks.
Always work on a stable cutting surface—it makes all the difference for both safety and precision.
For a little extra color, try using multi-colored carrots. They’re easy to find in most supermarkets and add a nice visual pop to the dish. If not, classic orange works just fine.
FAQ
This recipe is very flexible. Shrimp, thinly sliced pork tenderloin, or even firm tofu all work well. Shrimp cook the fastest, so add them toward the end. Pork should be sliced thin so it cooks quickly.
For tofu, use firm or extra-firm and press it first to remove excess moisture. You can do this by placing the tofu between paper towels, setting it between two plates, and then weighing the top plate slightly. Let it sit for 15–20 minutes, then cut and cook.
This step makes the tofu firmer, helps it brown better, and keeps it from falling apart in the stir-fry—much more “fryable.”
Stir-fries are best right out of the pan, but you can prep everything ahead—slice the chicken, chop the vegetables, and mix the sauce. Store separately, then cook just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a skillet over medium-high heat or in the microwave. Add a splash of water or broth if it seems dry.
Fresh mint really makes this dish. Dried mint won’t give the same bright flavor, so if possible, stick with fresh.
You can swap in bell peppers, green beans, or even zucchini. Just keep the pieces similar in size so they cook evenly.
Wine and Beer Recommendations
🍷 Wine Pairing
This Spicy Mint Chicken Stir-Fry brings together fresh mint, gentle heat, and a light, savory sauce, so you want wines with bright acidity, a touch of fruit, and low tannins to keep everything in balance.
Riesling is my first choice. Its slight sweetness, high acidity, and citrusy fruit cool the heat from the jalapeño and red pepper flakes while complementing the fresh mint.
Gewürztraminer is another excellent option. Its aromatic intensity, floral notes, and hint of sweetness play beautifully with the mint and spice, adding a fragrant lift to the dish.
Sauvignon Blanc works well if you prefer something drier. Look for one with zesty acidity and herbal/citrus notes, which echo the mint and keep the dish feeling fresh.
Pinot Gris (Pinot Grigio) is a nice middle ground—light, crisp, and subtly fruity, it won’t overpower the dish and keeps things easygoing.
🍺 If you want beer
A light lager or pilsner with crisp refreshment and low bitterness works perfectly to cool the spice and cleanse the palate.
Meg G. says
really amazing! Found this on a recipe search for "snap peas, mint and jalapeno." Perfect dish for spring!
Linda Baker says
Thank for the comment Meg. I think it's perfect for spring too. I appreciate you letting me know your search criteria as that helps me with my "search-ability". Hope you come back for more recipes soon. Cheers ~ Lindy
Cher says
This dish sounds fabulous! Love the video!