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Baked Mint chicken stir-fried with peppers

Moist, tender chicken tossed with onions and colorful peppers make an excellent appetizer, or light lunch.
What you need: Serves 6 as appetizer
2 lb boneless whole chicken breasts
Colored peppers, onions and little pepeprs cut into large chunks
A bunch of cilantro, chopped
2 Tbsp fresh lime juice
For the marinade:
1 tsp ginger garlic paste
A handful of fresh mint leaves
6 to 8 green hot chilies, more or less as your taste buds can take
1/4 cup yogurt
4 tsp lime juice
1 Tbsp olive oil
Salt to taste


In a blender, make a fine paste of the marinating ingredients. Poke the chicken with a fork, massage the paste on the chicken breasts and let it chill for about half an hour in a sealed plastic bag. If you can do this the previous night, it will taste great.

Place the marinated chicken on a greased or cooking spray coated baking tray. Brush some light cooking oil or spray some cooking oil on the chicken and broil for 20 minutes, flipping it half way. Retain the remaining marinating paste. Remove and let it cool to lukewarm. Cut the chicken into 3 inch pieces.


Place a wok on high heat. Add the onions and peppers. Saute for a minute. Add the remaining marinating paste. Stir; add in the cooked chicken chunks and chopped cilantro. Stir fry fry for about 2 to 3 minutes. Turn off the heat. Add the lime juice and stir to combine. Serve hot. Enjoy!