• 450 gboneless skinless chicken breasts or thighs
• 0,5 tspcumin seeds
• 0,5 tspblack mustard seeds
• 2 tbspsambal oelek
• 1 tbspdark soy sauce, or 1 tsp salt
• 1 tspfish sauce
• 0,25 tspsugar
• 2 tbspcanola oil
• 6 to 8 piecessmall garlic cloves
• 1 tspminced garlic
• 1 tspminced ginger
• 1 portionhalf a chopped jalapeño, or 2 sliced Thai chilies
• 0,5 cupchopped cilantro, plus sprigs to serve
• 0,5 cupchopped fresh mint
• 1 portionlime wedges, to serve

Préparation

1. 1Finely mince the chicken by hand: slice it into thin, even pieces, cut across the grain into strips, then chop until evenly minced.
2. 2Toast the cumin and mustard seeds in a dry wok or skillet for no more than 30 seconds. Grind them to a coarse powder in a mortar or spice grinder.
3. 3In a bowl, mix the sambal oelek, soy sauce, fish sauce, and sugar.
4. 4Heat the oil in the wok over medium heat. Tilt the wok to pool the oil, add the whole garlic cloves, and fry for about 1 minute, until lightly golden. Remove them with a slotted spoon, leaving the oil in the wok.
5. 5Heat the wok over high heat. Add the minced garlic and ginger, stir for a few seconds, then add the chicken. Stir-fry while pressing it against the sides of the wok for about 3 minutes, until lightly browned in places.
6. 6Add the cumin-mustard mixture, sambal sauce, fried garlic cloves, and chili. Stir until the liquid lightly coats the meat. Mix in the cilantro and mint, then serve with cilantro sprigs and lime wedges.