Stir-fried Chicken with Vietnamese Mint

Just the thing for cooking in a hurry, Nancy Lam's snappy stir-fry uses exotic Vietnamese mint in this deliciously light meal
By Nancy Lam
Stir-fried Chicken with Vietnamese Mint
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 2 tbsp sunflower oil
  • 1 clove garlic, finely chopped
  • 4 cm ginger, finely chopped
  • 2 x 125 g chicken breasts
  • 2 tsp cornflour
  • 1/2 tsp crushed black pepper
  • 1 large spring onion, cut on the diagonal, into 3cm lengths
  • 12 Vietnamese mint
  • 2 orange Thai chillies, diced
  • 1 tsp fish sauce
  • 1 tbsp oyster sauce
  • 100 ml chicken stock
  • 2 slivers of kaffir lime zest
  • 1 lime, juice only
  • 1 tsp sesame oil
  • 1 handfuls sprigs coriander, roughly chopped

Method

1. Heat a wok over a high heat, and when hot, add the sunflower oil. Toss in the garlic and ginger, followed by the chicken shred. Stir-fry for 2-3 minutes before adding the spring onion, mint and chillies.

2. Continue frying for 2-3 minutes, stirring all the time. Add the fish sauce, oyster sauce, stock, kaffir lime zest and half the lime juice.

3. Still over a high heat, reduce the sauce for another minute. Squeeze over the remaining lime juice and drizzle with sesame oil. Serve straight away, garnished with coriander.


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