↞ recipe box start page
Category: Chicken stirfry
Prep Time: Cook Time: Total Time:
Serves: 4
Ingredients
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon cornstarch
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 pound boneless, skinless chicken breasts, 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 cloves garlic, thinly sliced
3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1 tablespoon lime juice
1/2 cup firmly packed fresh mint leaves, finely chopped
Preparation
1. 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.
2. 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, 4-6 minutes. Transfer to a plate.
3. 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, 5-7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
Serves 4.
view more member recipes
Wok-Seared Chicken & Vegetables
view my recipes
print
save
Category: Chicken stirfry
Prep Time: Cook Time: Total Time:
Serves: 4
Ingredients
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon cornstarch
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 pound boneless, skinless chicken breasts, 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 cloves garlic, thinly sliced
3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1 tablespoon lime juice
1/2 cup firmly packed fresh mint leaves, finely chopped
Preparation
1. 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.
2. 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, 4-6 minutes. Transfer to a plate.
3. 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, 5-7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Wok-seared Chicken & Vegetables
by ICOOK2
2 teaspoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 tablespoon cornstarch 3/4 teaspoon salt 1/2 teaspoon ground turmeric 1 pound boneless, skinless chicken breasts
by ICOOK2
2 teaspoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 tablespoon cornstarch 3/4 teaspoon salt 1/2 teaspoon ground turmeric 1 pound boneless, skinless chicken breasts
Pan-seared Chicken With Artichokes And Pasta
by sgre52160
1 (6-ounce) jar marinated artichoke heart quarters, undrained 8 skinless, boneless chicken thighs (about 1 1/2 pounds) 1/4 teaspoon salt 1/4 teaspoon black pepper Cooking spray 1/2 cup sli
by sgre52160
1 (6-ounce) jar marinated artichoke heart quarters, undrained 8 skinless, boneless chicken thighs (about 1 1/2 pounds) 1/4 teaspoon salt 1/4 teaspoon black pepper Cooking spray 1/2 cup sli
Pan Seared Chicken Breasts With Shallots
by sgre52160
3 tbsp unsalted butter, divided 1 tbsp olive oil 4 boneless, skinless chicken breasts, pounded thin Salt and pepper, to taste 2 shallots, chopped 1 clove garlic, minced 1/3 cup dry white wine 1
by sgre52160
3 tbsp unsalted butter, divided 1 tbsp olive oil 4 boneless, skinless chicken breasts, pounded thin Salt and pepper, to taste 2 shallots, chopped 1 clove garlic, minced 1/3 cup dry white wine 1
Pan Seared Pan Seared Salmon
by sgre52160
8 oz salmon Oil to coat pan Salt and pepper to taste 4 oz baby spinach 2 oz diced Roma tomatoes 2 oz sliced mushrooms 2 oz white wine Honey Mustard Sauce 2 cups mayonnaise 1 tsp yellow and
by sgre52160
8 oz salmon Oil to coat pan Salt and pepper to taste 4 oz baby spinach 2 oz diced Roma tomatoes 2 oz sliced mushrooms 2 oz white wine Honey Mustard Sauce 2 cups mayonnaise 1 tsp yellow and
view more member recipes