Burmese Chicken and Mint for Commanding the Intellectual Battlefield | Sara's Kitchen Witchcraft

Wait, this chicken and rice recipe is insane, though.

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Oh, goodness. I've just found the reason I'm going to plant cilantro in the garden this summer.

As I was looking with joy on my perennial herb garden, I was wondering if the mint was back, so I wandered over to my neighbor's side of our little duplex and saw the mint absolutely exploding from the old patch our landlord planted a million years ago. That entire corner is just Mint Central, and I harass that patch every summer for materials for tzatziki sauce, lamb marinades, mojitos, teas, and so much more. (I really should freeze dry more of it honestly, because the freeze dried jar of mint in my pantry has come in handy many times.)

But I wanted to try something new, as the only thing I know of making with mint is all the aforementioned things. Cue me finding this lovely recipe here, which uses fresh mint in the end of the cooking process and as a garnish, and I was sold. And, after I made it, I found it actually tastes a lot like my fiance's favorite dish from one of our favorite Thai places, so this is absolutely going into our meal rotation, especially given how easy this was to make! Seriously, I think start to finish, I cooked all of this in thirty minutes. It goes fast!

And magically, it's awesome. We're focusing on the cilantro, mint, ginger, and mustard in here, though depending on how much you want to go into certain themes, you might also call up the onion, garlic, and chili as well.

Let's tale a look!

Magic in Burmese Chicken & Mint

When I think of mint, I always think of communication. This plant is air based and ruled by Mercury, and paired with cilantro, which I find is, like parsley, also Mercury based but with a more fire punch, these together give me a sense that they make a powerful protective charm: both for your own mouth and the things that come out of it, so they might always hit true, and also against the mouths of others, that their slander and gossip and ill intent might never be louder than the truth you speak. A fantastic duo. Combine that with the aggressive, expansive, competitive, and fiery punch of mustard and ginger (and especially if you also call in the onion, garlic, and chili), and it's a spell that acts fast, burns bright, travels far, and says HEAR ME.

Our one puff of air feeds all the fire this magical blend, and with Mercury and Mars in equal measure here, you know that this is the medicine of the modern era: the offense and defense needed in speech. This commands attention, bold and assertive, while also helping guide you to the right words that people can't pick up and fire back at you like arrows in the field. If you want to hit true, remove obstacles, be heard, and most importantly, not leave any ammo (or any-one) left to hit you back, then this dish is for you. Serve it up before big speaking events, like sales pitches, board room meetings, public council hearings, or anywhere else you need victory in the world of ideas and ideals.

Burmese Chicken & Mint

Prep time: 15 min

Cook Time: 20 min

Makes 2-3 servings

Ingredients:

For the Sauce:

• 2 tsp (10ml) fish sauce

• 2 Tbsp (32ml) soy sauce

• 4 Tbsp (64ml) sambal oelek

• 2 tsp (10g) sugar

For the Meal:

• 1lb of ground chicken or turkey

• 1 onion, rough chopped

• 6 cloves of garlic, rough chopped

• 3 jalapeno peppers (or 1 bell pepper), sliced/chopped

• 3 eggs

• 1 Tbsp mustard powder

• 1 Tbsp ginger powder

• 1 Tbsp cumin powder

• 1/4 cup fresh chopped cilantro

• 1/4 cup fresh chopped mint

• Neutral oil like canola for cooking

• Salt & pepper to taste

• More mint & cilantro for garnish as necessary

Directions:

1. Mix the sauce and set aside.

2. Rough chop onions with a bit of salt and begin frying in oil until softened, then add garlic and peppers. Fry until softened/fragrant.

3. Add chicken and spread thin so all cooks evenly. Stir/break up the meat every so often after it develops some browning so you get chunks of chicken.

4. Add mustard, cumin, and ginger, then stir well.

5. When meat is about fully cooked, crack eggs in the center of the pan, then scramble and let cook in the center before incorporating into the rest of the meal.

6. Add the sauce and mix well with all the dish's components, letting cook 1-2 more minutes.

7. Towards the end of cooking, add fresh cilantro and mint, then stir to combine.

8. Plate with rice or rice noodles, then garnish with more mint and cilantro and serve!

You can make this as spicy or not spicy as you'd like, but you're going to need at least a little heat from either sambol (a jalapeno garlic sauce) or sriracha or the like. Still, it's quick, mild, and so tasty! So easy! And especially when fresh herbs are in the garden in summer, it's the perfect time to get making these bold, fresh, flavorful dishes on busy nights. Try it out! ♥

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Sara Raztresen is a Slovene-American writer, screenwriter, and Christian witch. Her fantasy works draw heavily on the wisdom she gathers from her own personal and spiritual experience, and her spiritual practice borrows much of the whimsy and wonder that modern society has relegated to fairy-and-folktale. Her goal is to help people regain their spiritual footing and discover God through a new (yet old) lens of mysticism.

Follow Sara on Tiktok, Instagram, Twitter, and Youtube, and explore her fiction writing here.