Savory Jade Chicken Recipes

SAVORY JADE CHICKEN

Steps:

• Make the marinade: combine the soy sauce and cornstarch in a bowl; mix well.
• Add in the chicken; stir to coat evenly; let stand 10 minutes.
• Set stir-fry pan over high heat; add in the vegetable oil; heat to almost smoking.
• Add in ½ cup mint leaves; cook until the leaves are crisp, about 30 seconds.
• Remove with a slotted spoon and drain on paper towels; set aside for garnish.
• Remove all but 1 tablespoon of the oil from the pan and return the pan to the heat.
• Add in the chicken and jalapeno; stir-fry until the chicken is no longer pink in the center, 3-4 minutes.
• Add in the wine and chili garlic sauce; cook for 30 seconds.
• Add in the sesame oil and remaining ¼ cup fresh mint leaves, remove the pan from the heat, toss to coat.
• Transfer to a serving platter; garnish with the fried mint; serve.

JADE SIXTY'S SWEET CRISPY CHICKEN RECIPE

Steps:

• In a large bowl, coat the diced chicken evenly and powder it with 2 tablespoons corn starch to give the chicken a crispy texture.
• For the sweet sauce: Mix together 1 tablespoons rice vinegar, 1 tablespoons chili oil, 1/4 teaspoons chopped ginger, 1 teaspoons chopped garlic and Chinese spices in a small bowl then set aside.
• Add 2 tablespoons soybean oil to a large pan with high flame wok, add diced chicken and heat saucepan on medium-high heat until the chicken turns to a light golden color.
• Boil the chicken with oil for 1 minute per side then reduce heat to low simmer.
• Stir the sauce continuously before pouring it over the chicken then cook on low heat until the onion smell is apparent.
• Simmer uncovered for 8-10 minutes to reduce liquid and concentrate flavors until the sauce thickens.
• Once the chicken is done cooking, place it on top of white rice to create a great combination of sweet and savory.

SPICY JADE CHICKEN

Steps:

• Whisk together marinade ingredients, mix well than add the chicken pieces and stir to coat well. Marinade the chicken for 10 minutes.
• Heat the oil in a pan over high heat till very hot. Then add the mint leaves, quickly cook the leaves till crisp, about 15-20 seconds. Remove and drain on paper towel.
• Remove all the oil but leave 1 tablespoon in the pan and return pan to high heat. Add the marinaded chicken and the chilies to the pan.
• Cook the chicken until it is no longer pink in the center, 3 to 4 minutes.
• Add the wine and chili garlic sauce to the chicken and cook for 30 seconds.
• Then add the sesame oil and the remaining 1/4-cup fresh mint leaves. Toss quickly to coat.
• Remove pan from heat and serve.
• Garnish with the fried mint leaves.