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Caribbean Chicken Stir-Fry With Fresh Mint
Source: dLife

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

Prep Time: 25 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 232.8
Total Carbs 14.4 g
Dietary Fiber 3.3 g
Sugars 4.6 g
Total Fat 6.0 g
Saturated Fat 0.9 g
Unsaturated Fat 1.0 g
Potassium 570.5 mg
Protein 27.7 g
Sodium 127.6 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Fruits , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  boneless skinless chicken breasts
1 tsp  ground coriander
1 tsp  ground ginger
1 tsp  paprika
1 tsp  black pepper
0 1/2 tsp  ground cayenne (red pepper)
1 each  medium limes
1 tbsp  olive oil
0 1/2 each  large onion
3 each  medium garlic cloves
4 each  scallions
1 each  large red bell peppers
1 tbsp  ground ginger
0 1/2 tsp  grated orange peel
0 1/4 cup  Juice, orange, fresh
2 tbsp  fresh lime juice
1 tbsp  cornstarch
2 tbsp  Sauce, red chile
0 1/4 tsp  ground allspice
0.125 tsp  ground nutmeg
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.

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