I’ve been making this chicken with mint leaves recipe for years, and it’s still a family favorite. The dish originated from the Middle East, where mint is a staple herb used in many recipes.
When I first made this recipe, I was surprised by how well the flavors came together – the bright, refreshing taste of mint pairs perfectly with the richness of chicken. My kids love it when I serve this dish with a side of steamed vegetables or a simple salad.
It’s a great way to get them to eat their greens! The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.
You can serve it on special occasions or as a quick weeknight meal. I like to make it on Sundays for our family dinner night.
The leftovers are perfect for packing lunches or dinners for the next day. Plus, it’s a great way to use up any fresh herbs you have on hand.
One of the health benefits of this recipe is that mint has antibacterial properties, which can help boost your immune system.
Mint Chicken Stir Fry
4.5 from 1980 votes
A quick and aromatic stir fry featuring tender chicken pieces coated in a bright mint sauce. The combination of fresh mint, garlic, and ginger creates a refreshing and savory dish that pairs perfectly with steamed rice.
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
For the Sauce
1/2 cup fresh mint leaves, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1/4 cup water
1 tablespoon vegetable oil
👨🍳Directions
1In a mixing bowl, combine the chicken pieces with soy sauce and cornstarch.
2Toss well to coat evenly and let marinate for 10 minutes at room temperature.
3In a small bowl, whisk together the chopped mint, minced garlic, grated ginger, fish sauce, lime juice, brown sugar, and water.
4Set the sauce aside.
5Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering.
6Add the chicken pieces in a single layer and cook without stirring for 2 minutes until the bottom is golden brown.
7Stir the chicken and continue cooking for another 3 to 4 minutes, turning occasionally, until the chicken is cooked through and no longer pink in the center.
8The internal temperature should reach 165°F.
9Pour the prepared mint sauce over the cooked chicken and stir well to combine.
10Cook for 1 to 2 minutes until the sauce thickens slightly and coats the chicken evenly.
11The sauce should appear glossy and slightly reduced.
12Remove the skillet from heat and transfer the mint chicken to a serving dish.
13Serve immediately over steamed rice or with your choice of vegetables.
For a milder flavor, reduce the amount of mint or add a handful of spinach. You can substitute chicken thighs for breasts if you prefer darker meat.
Watch Video Of How Mint Chicken Stir Fry Works
To store leftover chicken with mint leaves, place it in an airtight container and refrigerate for up to three days. When you are ready to reheat, use a skillet over medium heat with a splash of water or broth to keep the chicken moist, or microwave it in short bursts.
This dish also works well cold in salads or sandwiches the next day. For serving ideas, try slicing the chicken and laying it over a bed of mixed greens with cherry tomatoes and a lemon vinaigrette.
You can also shred it and stuff it into warm tortillas with avocado and salsa. This recipe is always a good idea for any occasion because it is flexible, easy to make, and appeals to both adults and kids at family gatherings.
❓ Frequently Asked Questions About Mint Chicken Stir Fry
1. Can I use dried mint instead of fresh mint leaves?
Yes, you can use dried mint if fresh is not available, but the flavor will be different. Dried mint is more concentrated, so use about one third of the amount called for fresh mint. Fresh mint gives a brighter, more vibrant taste that really stands out in this recipe.
2. What is the best cut of chicken to use for this recipe?
Boneless, skinless chicken thighs work best because they stay juicy and tender. Chicken breast is also fine, but it can dry out quicker, so watch the cooking time closely. Thighs have a bit more fat, which helps carry the mint flavor throughout the meat.
3. Can I make this recipe ahead of time?
Yes, you can marinate the chicken up to 24 hours in advance in the refrigerator. The mint flavor will deepen as it sits. Cooked leftovers can be stored in an airtight container for up to three days and reheated gently in a skillet or microwave.
4. What can I serve with chicken and mint leaves?
This dish pairs well with simple sides like steamed rice, roasted potatoes, or a Greek salad. You can also serve it in warm pita bread with tzatziki sauce for a quick wrap. The mint flavor complements creamy or tangy sides nicely.
5. How do I prevent the mint from turning bitter when cooking?
Add fresh mint only at the end of cooking or as a garnish. If you cook mint for too long, it can become bitter and lose its bright flavor. For the marinade, use the mint leaves whole or roughly chopped, and remove any large stems before serving.
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