Need a quick, healthy, and tasty dish? Then this is your recipe! With a mix of Indian and Asian flavors, it’s the best of both worlds. Also, don’t let the healthy part scare you. Definitely not eating cardboard here if you know what I mean. This dish is packed with so much flavor-you will be fooled.
Enjoy it as an APPETIZER wrapped in lettuce or a MAIN COURSE with some fragrant jasmine rice
This dish uses a combination of whole garlic cloves, thai basil, and mint leaves. These essential ingredients combined makes one of the tastiest things I’ve ever eaten. No joke. Also, don’t fret this recipe if you don’t like mint. It just might convert you.
Enjoy it with
Cauliflower rice, jasmine rice, naan, paratha, lettuce, or tortillas.
- Feel free to use a skinned and de-boned rotisserie chicken for an even quicker meal.
- Firm tofu works really well for a vegetarian alternative.
Mint Chicken Recipe
A combination of Indian and Asian flavors which quickly combine to make a healthy and tasty dish!
- 2 raw chicken breasts, diced into really small pieces (can sub pre-cooked chicken)
- 1/2 tsp rye (mustard seeds)
- 1 tbsp dark soy sauce
- 1 tsp fish sauce
- 1/2 tsp jeera (cumin) seeds
- 2 tbsp sriracha
- 8 cloves garlic
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 finely diced thai chilies (can substitute milder chilies)
- 1/4 tsp sugar
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh thai basil
Mix the sugar, sriracha sauce, fish sauce, and soy sauce together.
Heat a large wok on medium-high and lightly toast the cumin and mustard seeds until fragrant but not over-cooked.
Transfer the seeds into a grinder, blend well, and set it aside.
Put a decent amount of oil in the wok and cook the whole garlic cloves until semi-translucent and brown. Then take them out of the wok.
Add a little more oil to the still hot pan. Add minced ginger and garlic to wok. Cook for a few seconds and nothing more.
Immediately add the finely chopped raw chicken. TIP: Spread the chicken throughout the wok so steam does not form water. (You can use pre-cooked chicken instead as well)
Let the chicken cook for about 2-3 minutes without mixing it, keeping the heat at medium high.
Mix the chicken using the spatula to flatten the chicken as you go. Pressing down on the chicken so it minces even more during the cooking process will give it a nice moist texure. Similar to cooking ground chicken.
Continue to stir until the chicken is fully cooked and any water that formed has evaporated.
Mix in the pre-mixed sauce, garlic cloves, and grinded seeds.
Add the mint, cilantro, and thai basil leaves.
Mix until the leaves have wilted.
Taste for salt and add accordingly.