Spicy Mint Chicken Recipes

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SPICY MINT CHICKEN

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 14



Spicy Mint Chicken image

Steps:

  • Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.

3 tablespoons oil
5 Thai chiles, chopped
2 cloves garlic, chopped
1 cup ground chicken
2 tablespoons oyster sauce
1 teaspoon fish sauce
1 teaspoon light soy sauce
1 teaspoon dark mushroom soy sauce
1 teaspoon sugar
3 serrano chiles, sliced
Pinch ground black pepper
2 cups Thai holy basil leaves (can substitute Thai sweet basil or Italian basil)
Cooked rice, for serving
1 cup mixed thinly sliced green and red bell peppers

SPICY MINT BEEF

Provided by Giada De Laurentiis

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 13



Spicy Mint Beef image

Steps:

  • In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.

3 tablespoons vegetable or canola oil
4 cloves garlic, minced
3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced* (See Cook's Note)
1 pound flank steak, very thinly sliced
3 shallots, thinly sliced
1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
1/4 cup fish sauce*
2 tablespoons sweet soy sauce*
2 tablespoons black soy sauce*
1 tablespoon chili paste in soy bean oil*
1 1/2 cups chopped fresh Thai basil leaves*
1 cup whole fresh mint leaves
Serving suggestion: sticky or steamed white rice

SPICY MINT CHICKEN

Number Of Ingredients 14



Spicy Mint Chicken image

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.

Nutrition Facts : Nutritional Facts Serves

6 tablespoons olive oil
2 tablespoons finely chopped red onions
2 tablespoons finely chopped garlic
1 1/4 pounds sliced chicken breasts
1 1/2 teaspoons finely chopped serrano chile
1 cup sliced onion
1/2 cup diced red bell pepper
1/2 cup diced tomato
1 tablespoon Thai fish sauce
1 tablespoon Thai sweet black bean sauce
1 1/2 teaspoons Maggi sauce (optional)
1/2 cup lemon grass stock or Chicken Stock
3 tablespoons chopped mint leaves
4 sprigs mint leaves (garnish)

SPICY GROUND CHICKEN

I made up this recipe in my diet days when I tried to eat healthy. It is quick, tasty and low fat. You can either serve on top of rice or wrap in a soft tortilla for a great low fat and filling meal.

Provided by Cathy17

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10



Spicy Ground Chicken image

Steps:

  • Slice all veggies.
  • Spray a non-stick skillet with cooking spray or optional olive oil.
  • Cook ground chicken until completely done, about 10 minutes.
  • Remove from pan and set aside.
  • Add onions and garlic to pan and sauté until translucent.
  • Add zucchini, mushrooms, red and green peppers.
  • Cover, stirring often until cooked.
  • Don't drain liquid.
  • Add cooked ground chicken and salsa to veggies.
  • Mix well.
  • Simmer about 10 minutes.
  • Serve wrapped in a soft flour tortilla or over rice.
  • DO NOT use ground chicken in the tube as it is dry and ruins the dish.

1 lb ground chicken (you can use sliced boneless breasts, but I always use ground, DO NOT use ground chicken in the tube) or 1 lb ground turkey (you can use sliced boneless breasts, but I always use ground, DO NOT use ground chicken in the tube)
1 zucchini, sliced
1 green pepper, sliced
1 red pepper, sliced
1 onion, chopped
1 cup mushroom, sliced
1 tablespoon minced garlic
2 -3 cups chunky salsa (I use hot)
4 soft flour tortillas (optional)
1 teaspoon olive oil (optional)

SPICE RUBBED CHICKEN BREASTS W/ SPICY-COOL MINT SAUCE

What a great summer dinner! These chicken breasts are spicy and savory, and they go excellent with the cool refreshing mint sauce. Don't be fooled by the mint sauce, however, as it has a surprising bite of its own. This recipe is inspired by Bobby Flay's Spanish rubbed chicken breast recipe. I lightened it up by substituting some water for olive oil in the sauce. I served it with my refreshing spinach & chickpea salad!

Provided by Keeferop

Categories     Sauces

Time 33m

Yield 4 serving(s)

Number Of Ingredients 17



Spice Rubbed Chicken Breasts W/ Spicy-Cool Mint Sauce image

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.

Nutrition Facts : Calories 444.5, Fat 18, SaturatedFat 2.8, Cholesterol 131.6, Sodium 1117.5, Carbohydrate 15.6, Fiber 3.3, Sugar 9.4, Protein 54.7

32 ounces boneless skinless chicken breasts
1 1/2 tablespoons paprika (If available, use high-quality paprika and mix smoked and traditional varieties)
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons ground fennel
2 teaspoons ground mustard
1 teaspoon ground pepper
2 teaspoons kosher salt
1 cup fresh mint leaves (use a generous bundle)
3/4 cup fresh parsley leaves
4 garlic cloves
1 serrano chili pepper
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 cup olive oil
1/3 cup cold water
salt & pepper

MINT CHICKEN

A favorite family recipe that my Mom has made for hundreds of guests. Fresh lemon juice and mint leaves are a must! Serve over hot cooked white rice.

Provided by TXGIRLSX3

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 20m

Yield 4

Number Of Ingredients 6



Mint Chicken image

Steps:

  • In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
  • Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 13.9 g, Cholesterol 34.2 mg, Fat 23.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 301.8 mg, Sugar 0.7 g

2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 clove garlic, crushed
½ cup all-purpose flour
½ cup margarine
¼ cup fresh lemon juice
½ cup chopped fresh mint leaves

SPICY CHICKEN PEPERONATA WITH LIME AND MINT DRESSING

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Onion     Tomato     Sauté     Quick & Easy     Low Cal     Dinner     Lime     Mint     Bell Pepper     Healthy     Chile Pepper     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Spicy Chicken Peperonata with Lime and Mint Dressing image

Steps:

  • Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper.
  • Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
  • Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.
  • *Often called a pasilla; available at some supermarkets and at speciality food stores and latin markets.

6 tablespoons olive oil, divided
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
1/2 teaspoon ground coriander
4 skinless boneless chicken breast halves (5 to 6 ounces each)
2 bell peppers (preferably 1 red and 1 yellow), cored, seeded, sliced into 1/4-inch-wide strips
1 large fresh poblano chile,* cored, seeded, thinly sliced
1/2 medium red onion, thinly sliced

CHICKEN WITH LEMON, CUMIN, AND MINT

Provided by Lori Longbotham

Categories     Chicken     Citrus     Broil     Marinate     Picnic     Dinner     Lemon     Mint     Spice     Healthy     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12



Chicken with Lemon, Cumin, and Mint image

Steps:

  • 1. Stir together the zest, lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.
  • 2. Preheat the broiler. Place the chicken on the broiler pan and broil 4 to 5 inches from the heat, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.
  • 3. Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.
  • To make 1 cup lemon oil, put a cup of extra virgin olive oil, olive oil, grapeseed oil, or vegetable oil in a jar with 3 tablespoons of finely grated lemon zest. Cover tightly and refrigerate for at least 3 weeks, shaking occasionally. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.

Zest of 1 lemon, removed with a vegetable peeler
1/2 cup fresh lemon juice (about 2 large lemons)
1/3 cup lemon oil or olive oil
2 tablespoons finely shredded fresh mint leaves
2 garlic cloves, minced
1/2 teaspoon paprika, preferably hot
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 chicken wings, bony tips removed and discarded
4 boneless chicken thighs, halved lengthwise
Lemon wedges for serving

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