Wok Seared Chicken and Vegetables

Name: Wok Seared Chicken and Vegetables
Total time: 2100 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 2 tsp coriander; 1 tsp cumin; 1 tsp fennel; 1 tbs cornstarch; 3/4 tsp salt; 1/2 tsp tumeric; 1 lb boneless/skinless chicken breast - cut into 1" cubes; 3 tbs canola oil; 2 large carrots, cut into 1/4" slices; 1 large green pepper, cut into 1" cubes; 1 small red onion, cut into 1/2" cubes; 4 cloves garlic, sliced; 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed; 1 tbs lime juice; 1/2 cup firmly packed fresh mint leaves, finely chopped; 1 cup cooked rice (optional)

Adrianne Meszaros @adriannemeszaros

At first glance, the mixture of seasonings sounds a little odd, but once they all hit the wok, it makes for a delicious, smokey stir fry, by far my favorite homemade stir fry recipe yet - and there are a lot of them out there. This recipe can easily be doubled!

Adrianne Meszaros @adriannemeszaros

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Ingredients

35 mins

2-3 servings

2 tspcoriander
1 tspcumin
1 tspfennel
1 tbscornstarch
3/4 tspsalt
1/2 tsptumeric
1 lbboneless/skinless chicken breast - cut into 1" cubes
3 tbscanola oil
2large carrots, cut into 1/4" slices
1large green pepper, cut into 1" cubes
1small red onion, cut into 1/2" cubes
4 clovesgarlic, sliced
3dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1 tbslime juice
1/2 cupfirmly packed fresh mint leaves, finely chopped
1 cupcooked rice (optional)

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Steps

35 mins

1

Usually the rice takes the longest to cook, so if you want to mix rice into the stir fry, start the rice and follow the directions on the bag.
2

Mix coriander, cumin and fennel seeds in 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.
5

Add the rice and enjoy!