Wok-seared chicken and vegetable stir-fry
This stir-fry recipe is a great option for busy schedules. While it offers a bit more complexity than some quick meals, it remains simple to prepare and perfect for a satisfying weeknight dinner.
Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
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
Directions
- 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.
Nutrition information (per serving)
- Calories: 271
- Total fat: 14
- Sodium: 524 mg
- Total carbohydrate: 13 g
- Total sugars: 0 g
- Protein: 25 g
Potassium: 514 mg