Eating Well's Wok Seared Chicken and Vegetables |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Yummy healthy Indian flavored food. 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:
1. Preparation.
2. 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.
3. 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.
4. 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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