Chicken with mint

Ingredients
1 chicken breast (approximately 350g) with no skin or bones, chopped into pieces of 2 cm
2 teaspoons of soy sauce
2 teaspoons of brown sugar
1 teaspoon of mint sauce
4 garlic cloves, finely grated
1 lime, coat and juice
2 teaspoons of starch
4 tablespoons of rice wine (or dry white wine)
2 tablespoons of Riso Scotti Rice Oil
2 tablespoons of caju peanuts
2 green onions, chopped diagonally into small pieces
1 red chili pepper, crushed
1 handful of fresh mint leaves, shred into small pieces
A few fresh mint leaves, for garnishing
One red chili pepper, chopped into round pieces, for garnishing
Riso Scotti Wild Rice

Instructions
In a bowl, mix the soy sauce with garlic, mint sauce, sugar, starch and lime juice, until the sugar dilutes. Add the meat and stir well. Cover the bowl and leave the meat marinade for minimum 3 hours.
Heat the oil in a wok. Stir- fry the meat for 4 minutes, until it gets evenly crispy.
Lower the heat; add the rest of the marinade from the bowl, the rice wine, mint leaves and chili pepper. Cook the ingredients at low to medium temperature, stirring occasionally for 4-5 minutes, until the meat is ready and the sauce gains consistency.
Put the wok aside, add the green onion and caju peanuts and stir rapidly. Serve the meat garnished with fresh mint leaves, round pieces of chili pepper and boiled rice.

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