Strawberry Mint Chicken Recipes

MINT CHICKEN

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.

SPICY MINT CHICKEN

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.

STRAWBERRY-MINT MARGARITA MIX IN

Steps:

• Put the strawberries and mint leaves in a large cocktail shaker. Smash with a wooden muddler for about 30 seconds to blend the ingredients and extract the flavors. Add the margarita base to the shaker and shake or stir to combine. Divide among 4 glasses filled with ice.

STRAWBERRY-MINT COOLER

Steps:

• In food processor, process 4 cups of the strawberries and the sugar with on-and-off motions until smooth.
• Pour pureed strawberries into large pitcher. Slice remaining 1 cup strawberries; set aside.
• Just before serving, stir in ice, carbonated beverage, sliced strawberries and mint.

STRAWBERRY JAMMED CHICKEN

Steps:

• Mix all ingredients except chicken in a small bowl.
• Microwave about 15 seconds to melt sugar.
• Stir to blend.
• Brown chicken in a large saute pan coated with cooking spray about 5-10 minutes.
• Add sauce.
• Cook over low heat stirring sauce & turning chicken occasionally for about 10 minutes or until chicken juices run clear.
• Serve with rice if desired.
• 4 servings.

STRAWBERRY BALSAMIC CHICKEN

Steps:

• In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
• Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
• While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
• Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.