I remember vividly growing up on the West Side of Chicago. We typically had lots of home cooked meals. But, on occasion, we’d ┬áhave take-out. It was a very rare occasion and it was usually one of two things – pizza or Chinese.

These days, good Chinese food is all the rave. It’s quick. It’s usually lots of stable shelf ingredients and a few fresh ones too. It can be pretty healthy. And really, it’s kinda easy to make. I had an abundance of mint – so I decided to marry it with juicy chicken with a yummy sauce.


Spicy Mint Chicken over Rice

2 medium-sized chicken breasts, cut into bite-sized pieces

1 1/2 tablespoons of Canola oil

salt and pepper, to taste

For the sauce: (note: I like mine really saucy, so this recipe will make lots of sauce, but, no worries – it’s a great leftover dish!)

4 tablespoons of soy sauce

4 tablespoons of brown sugar

1 teaspoon of cornstarch

2 tablespoons of lime juice

1/2 teaspoon of sesame oil

1 good pinch of red pepper flakes

1/2 cup of chopped mint (and a bit more for a garnish)


Nooooooow, let’s discuss this whole white rice situation. Just be a doll and make your own. It’s easy. Watch this tutorial and you’ll be good to go!

1.. Get a skillet hot. To do this, let it sit on medium heat for about 90 seconds. Then, add in the oil.

2. The oil should begin to smoke just a bit – add in the chicken and season with salt and pepper. Let the chicken cook all the way through.

*I usually don’t mess with the chicken much. I let it get nice and crusty, then I’ll flip it once. I avoid turning it often so it gets some good color.

3. While the chicken cooks, combine the soy sauce, brown sugar, cornstarch, red pepper flakes, sesame oil, and lime juice in a bowl. Use a whisk to make sure the cornstarch dissolves.

4. When the chicken is cooked through, add in the sauce and reduce the heat. It will thicken almost immediately. Then, toss in the mint and let it cook for about 30 second. Serve warm and over the rice. Garnish with extra chopped mint.


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