Things You'll Need:
- 4 Boneless, skinless chicken breasts
- 1 tsp. ginger
- 1 tsp. paprika
- 1 tsp. red pepper
- 1 Lime
- 1 tbsp. oil
- 1 orange
- 1/2 cup sliced sweet onion
- 2 large cloves of garlic, crushed
- 1 large yellow bell pepper, sliced
- 1 tbsp. cornstarch
- 2 tbsp. chili sauce
- 1/4 tsp. allspice
- 1/2 tsp. nutmeg
- 2 oz. of fresh mint
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Step 1
Cut the chicken into bite-sized pieces. Place the chicken in a bowl and add the ginger, paprika and red pepper. Cut the zest from one whole lime and add to the bowl. Place the chicken in the refrigerator for 15 to 30 minutes.
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Step 2
In a hot skillet, heat the oil over medium heat and add the sliced onions, yellow bell pepper and garlic. Fry the vegetables until just al dente (3 minutes) and remove from the heat. Store the cooked vegetable on a plate until final preparation.
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Step 3
Heat the skillet again over medium high heat this time. Add the chicken and fry for 3 to 4 minutes. Add the juice of one lime, the juice of one orange, 2 tsp orange zest, the chili sauce, allspice and nutmeg. When the liquid comes to a boil, add back the vegetables and stir in the cornstarch.
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Step 4
Heat for another 2 to 3 minutes while the sauce thickens. At the last minute, add the fresh mint and serve over rice.
