Recipe for Caribbean Chicken Stir Fry with Fresh Mint 
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Yield:
1
Ingredients:
Amount Ingredient
4 x (5-ounce) (150 g) boneless and skinless chicken breast halves, trimmed of all visible fat
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground ginger
1 tsp (5 ml) paprika
1 tsp (5 ml) freshly ground pepper
1/2 tsp (2.5 ml) cayenne pepper
grated zest of 1 lime
1 tbl (15 ml) olive oil
1/2 lrg yellow onion, thinly sliced
3 lrg cloves garlic, thinly sliced
4 x scallions, trimmed leaving 2 inches (5 ml) green, cut into thin lengthwise strips
1 lrg red bell pepper, cored and seeded, then cut into thin julienne strips
1 tbl (15 ml) minced fresh ginger
----------------- Wok sauce: ----------------
1/2 tsp (2.5 ml) grated orange zest
1/4 cup (60 ml) fresh orange juice
2 tbl (30 ml) fresh lime juice
1 tbl (9 g) cornstarch
2 tbl (30 ml) Caribbean-style chile sauce
1/4 tsp (1.25 ml) ground allspice
1/8 tsp (0.6 ml) ground nutmeg
Instructions:
Instructions: Rinse chicken breasts and pat dry with paper towels. Cut crosswise into 1/2 inch wide strips. In a large bowl, combine ground coriander, ground ginger, paprika, pepper, cayenne pepper, and grated lime zest. Add chicken strips and toss to evenly coat. Set aside for 15 minutes.

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.

Add remaining 1/2 tablespoon oil to the wok and place over medium-high heat.

Add seasoned chicken breast strips and stir-fry for 2 to 3 minutes.

Meanwhile, in a small bowl, whisk together wok sauce ingredients. 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. Shred the mint leaves and stir into wok. Serve at once.

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