Spicy Mint Chicken Stir-Fry
This recipe for Spicy Mint Chicken Stir-fry is made with lean chicken breast, fresh carrots, snow and snap peas, which is then tossed in a quick sauce. It is a delicious low-fat meal I think the whole family will love.
Ingredients
- For the Stir Fry
- 1 pound boneless skinless chicken breasts cut into ¼ inch slices
- 1 ½ cups fresh sugar snap peas trimmed, tough strings removed
- 1 cup fresh pea pods trimmed, tough strings removed
- 1 cup julienne-cut carrot cut into about 2-inch pieces
- ⅓ cup roughly chopped sliced green onion
- ¼ cup fresh chopped mint leaves
- 1 large jalapeno pepper seeded and minced
- 2 teaspoons fresh minced ginger
- For the Sauce
- ⅓ cup white wine
- ⅓ cup low-sodium soy sauce or a gluten-free substitute
- 1 teaspoons cornstarch
- ½ teaspoon sugar
- 1 teaspoon white wine vinegar
- ½ teaspoon red pepper flakes this is where you can control the “spicy”, add more if you like it spicier
- 2 teaspoons vegetable oil I use grapeseed oil, for stir-frying
- For the Rest
- 4 cups cooked jasmine or brown rice
- Additional onion slices or mint or both
- LindySez: If you like it saucier then simply double the sauce
Instructions
- 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 2 - 3 minutes, remove from heat and drain into a colander. Immediately plunge into cold water to stop the cooking process. Drain well.
- Heat the oil in a wok or large skillet over medium-high heat. When hot; add the chicken, stir-fry 2 - 3 minutes. Add the snap peas, pea pods, and carrot. Stir fry until the chicken is almost cooked, about 4 minutes.
- Meanwhile, combine the wine, soy, sugar, cornstarch, vinegar, and red pepper flakes together in a small bowl or measuring cup. Combine the chopped green onion, mint leaves, jalapeno, and minced ginger.
- When the chicken is just about cooked, add the green onion/mint mixture, stir well. Then pour in the sauce. Stir fry for a minute or two, or until the sauce thickens slightly.
- Serve over cooked jasmine or brown rice. Top with thinly sliced green onion tops or fresh mint slices. Or both ...
Nutrition
Serving: 1 servingSodium: 891mgFiber: 4gCholesterol: 66mgCalories: 453kcalPolyunsaturated Fat: 6gSaturated Fat: 1gFat: 4gProtein: 29gCarbohydrates: 66g
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