Chicken & Pepper Saute W/ Ginger & Mint

• 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

1. 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.
2. 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.
3. 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

fresh ginger, italian parsley, fresh mint, olive oil, rice vinegar, sesame oil, honey, ground corriander, chicken, red bell pepper, brown rice

Taken from www.epicurious.com/recipes/member/views/chicken-pepper-saute-w-ginger-mint-50095350 (may not work)