Place a stir-fry pan over high heat. Add the oil and heat to almost smoking. Add the mint leaves and cook until the leaves are crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towels. Set aside.

On the same pan, heat oil in skillet on high heat. Add the garlic and jalapeno, and cook for 15 seconds.

Add the chicken and stir-fry until the chicken is no longer pink in the center, about 5 minutes.

Stir in sauce. Bring to boil. Reduce heat and simmer 1 minute or until heated through.

Add the mint leaves, remove the pan from the heat, and toss to coat.

Serve with cooked rice, if desired.