Spicy Mint Chicken Food

SPICY VIETNAMESE STIR-FRY WITH CHICKEN

Steps:

• To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
• To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
• To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
• Return to a boil and cook briefly until thickened.
• To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

SPICY THAI CHICKEN WINGS

Steps:

• Preheat oven to 350°F.
• Cut wings by disjoining the two sections and trim away excess fat.
• Place wings on a baking sheet lined with foil and bake for 35 minutes.
• Set aside.
• In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
• Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
• Cook for 2 more minutes then transfer to a large bowl and set aside.
• In the same skillet add 4-6 tablespoons canola oil.
• Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
• Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
• Marinate in fridge for at least 2 hours or overnight.
• Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
• Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
• SWEET-HOT GARLIC CHILI SAUCE:.
• 1/2 cup rice vinegar.
• 1/2 cup white sugar.
• 1/4 cup water.
• 3 tablespoons fish sauce.
• 2 tablespoons Sherry wine.
• 3 cloves garlic, minced.
• 3/4 teaspoons Thai dried crushed chilis.
• 1/4 cup tomato ketchup.
• 1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
• Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
• Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
• Reduce heat to low and add the cornstarch mixture incorporating into sauce.
• Cook until thickened about 5 minutes.
• Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
• Serve with wings.

SPICY MINT CHICKEN

Steps:

• Heat olive oil in a medium skillet over high heat. Add red onions and garlic and sauté until lightly browned about 1 ½ minutes. Add chicken and Serrano chili and stir fry 2 minutes. Add all remaining ingredients except mint sprigs and cook, stirring constantly, 3 minutes. Transfer to a platter, garnish with mint, and serve.

SPICE RUBBED CHICKEN BREASTS W/ SPICY-COOL MINT SAUCE

Steps:

• Start by preparing the sauce. Grill the chili pepper, remove the skin & seeds (you may leave the seeds if you would like the sauce to be more spicy), and chop into pieces.
• Using a blender or food processor, process the mint, parsley, garlic, and chili pepper until combined.
• Add the honey, mustard, and olive oil. Blend until combined.
• Slowly add the water until you achieve your desired consistency. You may use more or less than 1/3 cup of water.
• Add salt & pepper to taste. Cool sauce until ready to serve.
• For the dry rub, combine the ground spices (paprika,cumin, coriander, fennel, mustard, ground pepper, and kosher salt) Trim fat from chicken breasts and rub each side of the breasts with olive oil.
• Pat on the dry rub to both sides of the breasts.
• Place on a hot grill (about 400 degrees). Cook for 10-15 minutes or until cooked through, flipping the breasts halfway through the cooking time.
• Serve w/ chilled mint sauce. Enjoy.