Source: dLife

Chicken and vegetable stir fry in a Caribbean sauce served with fresh mint.

Servings

4 boneless skinless chicken breasts , trimmed of all visible fat
1 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
1 tsp black pepper
0.5 tsp ground cayenne (red pepper)
1 medium limes , zest of one lime
1 tbsp olive oil
0.5 large onion , thinly sliced
3 medium garlic cloves , thinly sliced
4 scallions , trimmed leaving 2 inches green, cut into thin lengthwise strips
1 large red bell peppers , cored and seeded, then cut into thin julienne strips
1 tbsp ground ginger , minced
0.5 tsp grated orange peel
0.25 cup Juice, orange, fresh
2 tbsp fresh lime juice
1 tbsp cornstarch
2 tbsp Sauce, red chile (caribbean style)
0.25 tsp ground allspice
0.12 tsp ground nutmeg
1 oz fresh mint , leaves picked

1 Rinse chicken breasts and pat dry with paper towels. Cut crosswise into 1/2 inch wide strips.
2 In a large bowl, combine ground coriander, ground ginger, paprika, pepper, cayenne pepper, and grated lime zest.
3 Add chicken strips and toss to evenly coat. Set aside for 15 minutes.
4 In a wok or heavy nonstick skillet, heat 1/2 tablespoon of the oil. When hot, add onion, garlic, scallions, bell pepper, and minced ginger. Stir-fry for 2 to 3 minutes. Transfer vegetables to a small bowl.
5 Add remaining 1/2 tablespoon oil to the wok and place over medium high heat. Toss in seasoned chicken breast strips and stir fry for 2 to 3 minutes.
6 Meanwhile, in a small bowl, whisk together sauce ingredients.
7 Return vegetables to the wok and stir in the sauce. Continue stir frying for another minute or two until all ingredients are hot and sauce has thickened.
8 Shred the mint leaves and stir into wok. Serve at once.

Consider serving this recipe with whole grain brown rice topped with some of the wok sauce.