Source: dLife

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

Servings

4.0
4 each  boneless skinless chicken breasts 1.0
1 tsp  ground coriander 1.0
1 tsp  ground ginger 1.0
1 tsp  paprika 1.0
1 tsp  black pepper 0.5
0 1/2 tsp  ground cayenne (red pepper) 1.0
1 each  medium limes 1.0
1 tbsp  olive oil 0.5
0 1/2 each  large onion 3.0
3 each  medium garlic cloves 4.0
4 each  scallions 1.0
1 each  large red bell peppers 1.0
1 tbsp  ground ginger 0.5
0 1/2 tsp  grated orange peel 0.25
0 1/4 cup  Juice, orange, fresh 2.0
2 tbsp  fresh lime juice 1.0
1 tbsp  cornstarch 2.0
2 tbsp  Sauce, red chile 0.25
0 1/4 tsp  ground allspice 0.125
0.125 tsp  ground nutmeg 1.0
1 oz  fresh mint

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.