Chicken with mint from Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia (page 75) by Desmond Tan and Kate Leahy

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Notes about this recipe

  • Dannausc on September 09, 2018

    Fairly quick and easy. Pretty decent but makes really small portions.

  • anya_sf on June 08, 2017

    I used ground chicken breast. I'm sure hand-cut chicken would be better, but we liked it even with preground chicken. I also used yellow mustard seed instead of black, because that's what I had on hand. I increased the chopped herbs, which I would do again. I was making this a one-dish meal (served over rice), so I also added vegetables (in this case, some string beans, peas, and Asian greens). The whole garlic cloves were a nice idea, but I did not particularly notice them in the finished dish, although that could be because I added extra stuff. My husband and I loved it. The heat level was just right for us (our kid would never touch it though). Using preground chicken, it was super quick and easy to make.

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