Quick Spicy Mint Chicken Stir-Fry (a 20 minutes meal)
Spicy Mint Chicken Stir-Fry is a fast, flavor-packed dinner made with lean chicken breast, crisp vegetables, and a bright pop of fresh mint. Tossed in a light soy and white wine sauce with just the right amount of heat, it’s a fresh, low-fat meal that comes together in about 20 minutes. Perfect for an easy weeknight dinner.
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
Serving: 1 servingCalories: 453kcalCarbohydrates: 66gProtein: 29gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 66mgSodium: 891mgFiber: 4g
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