Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, wok seared chicken and vegetables. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Next time I will double the lime juice and increase the garlic too. Next time I will double the lime juice and increase the garlic too. This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result.
Wok Seared Chicken and Vegetables is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Wok Seared Chicken and Vegetables is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook wok seared chicken and vegetables using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Wok Seared Chicken and Vegetables:
- Make ready 2 tsp coriander
- Take 1 tsp cumin
- Take 1 tsp fennel
- Prepare 1 tbs cornstarch
- Get 3/4 tsp salt
- Take 1/2 tsp tumeric
- Make ready 1 lb boneless/skinless chicken breast - cut into 1" cubes
- Get 3 tbs canola oil
- Make ready 2 large carrots, cut into 1/4" slices
- Get 1 large green pepper, cut into 1" cubes
- Get 1 small red onion, cut into 1/2" cubes
- Make ready 4 cloves garlic, sliced
- Prepare 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
- Take 1 tbs lime juice
- Make ready 1/2 cup firmly packed fresh mint leaves, finely chopped
- Take 1 cup cooked rice (optional)
Mix coriander, cumin and fennel seeds in a medium bowl and add cornstarch, salt and turmeric; stir to combine. Great recipe for Wok Seared Chicken and Vegetables. 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 colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result.
Steps to make Wok Seared Chicken and Vegetables:
- 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.
- 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.
- 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.
- Add the rice and enjoy!
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. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Wok-Seared Chicken & Vegetables (Kadhai murghi) recipe: This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result.
So that’s going to wrap this up for this special food wok seared chicken and vegetables recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
