Chicken and Pepper Stir-Fry with Mint

This is a good weeknight stir-fry, and some chopped mint and toasted almonds add a nice twist. The original recipe calls for pork, which is good (I’ve made this with pork before), but I had some ground chicken so I used that instead, and it turned out great. You can skip the step where you toast the almonds if you need to save time, but they really do taste better that way.

Chicken and Pepper Stir-Fry with Mint

1/4 cup rice wine vinegar
2 tablespoons minced garlic
1 tablespoon brown sugar
2 tablespoons olive oil
salt and pepper to taste

Stir Fry:
1 lb ground chicken
5 tablespoons vegetable oil
3 tablespoons finely chopped ginger
1 tablespoon hot chile paste (like Sriracha)
5 tablespoons teriyaki sauce
6 small bell peppers, cut into strips
salt and pepper to taste
1/4 cup blanched slivered almonds
2 tablespoons chopped fresh mint

In a large ziploc bag, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Add chicken, cover, and marinate for at least 1/2 hour and up to 8 hours.

Heat a large nonstick skillet over medium heat. Toast almonds in hot, dry skillet until golden brown and fragrant, about five minutes. Stir often and keep your eye on them because they burn easily. Remove almonds to a plate.

Heat oil in skillet over medium-high heat. Stir in marinated chicken, ginger, and chile paste. Mix in teriyaki sauce, and increase heat to high. Cook, stirring constantly, until chicken is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated and chicken is cooked. Top with toasted almond slivers and fresh mint. Serve over cooked brown rice or quinoa.


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