Eating Well's Wok Seared Chicken And Vegetables

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

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

Recipe

• 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.