Ingredients
1 1-inch piece peeled fresh ginger
1/2 c Italian parsley
1/2 c fresh mint
2 T olive oil, divided
1/4 c rice vinegar
1 t sesame oil
2 t honey
1/2 t ground corriander
1 pound boneless, skinless chicken
1 red bell pepper, cut into thin strips
2 c cooked brown rice
Preparation
Place ginger, parsley, and mint leaves in the work bowl of a food processor. Process to chop ginger and herbs. Add 1 tablespoon olive oil, rice vinegar, sesame oil, honey and coriander. Process to blend. Salt and pepper to taste. Set aside. Pound chicken breasts until thin and even. Heat remaining 1 tablespoon olive oil in large nonstick skillet. Cook chicken over medium-high heat 4 minutes on each side or until done. Remove chicken to cutting board and allow to rest for a few minutes. Meanwhile cook red pepper in skillet until crisp tender; about 2 to 3 minutes, stirring frequently. Transfer peppers to a medium bowl. Cut chicken into thin strips and add to peppers. Pour herb mixture over chicken and peppers; toss gently to coat . Serve over rice
