Eating Well's Wok Seared Chicken and Vegetables
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
4 1 1/4 cups
- Serves:
- 4
ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seed
- 1 teaspoon fennel seed
- 1 tablespoon cornstarch
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground turmeric
- 1 lb chicken breast, boneless skinless trimmed and cut into 1-inch cubes
- 3 tablespoons canola oil, divided
- 2 large carrots, cut into 1/4-inch-thick slices
- 1 large green bell pepper, cut into 1-inch cubes
- 1 small red onion, cut into 1/2-inch cubes
- 4 large garlic cloves, thinly sliced
- 3 dried red chilies, such as Thai, cayenne or 3 arbol chiles, stemmed
- 1 tablespoon lime juice
- 1⁄2 cup firmly packed fresh mint leaves, finely chopped
directions
- Preparation.
- Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
- Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
- Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
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