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Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servings, 1 1/ cups eachJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servings, 1 1/ cups each
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 1 1/ cups each
Yield:
4 servings, 1 1/ cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonscoriander seeds1teaspooncumin seeds1teaspoonfennel seeds1tablespooncornstarch¾teaspoonsalt½teaspoonground turmeric1poundboneless, skinless chicken breasts, trimmed and cut into 1-inch cubes3tablespoonscanola oil, divided2large carrots, cut into 1/4-inch-thick slices1large green bell pepper, cut into 1-inch cubes1small red onion, cut into 1/2-inch cubes4 large cloves garlic, thinly sliced3dried red chiles, such as Thai, cayenne or chile de arbol, stemmed1tablespoonlime juice½cupfirmly packed fresh mint leaves, finely chopped
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscoriander seeds
1teaspooncumin seeds
1teaspoonfennel seeds
1tablespooncornstarch
¾teaspoonsalt
½teaspoonground turmeric
1poundboneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
3tablespoonscanola oil, divided
2large carrots, cut into 1/4-inch-thick slices
1large green bell pepper, cut into 1-inch cubes
1small red onion, cut into 1/2-inch cubes
4 large cloves garlic, thinly sliced
3dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1tablespoonlime juice
½cupfirmly packed fresh mint leaves, finely chopped
DirectionsGrind coriander, cumin and fennel seeds in a spice grinder or with 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 large flat-bottom wok or 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.TipsEquipment: Spice grinder or mortar and pestleOriginally appeared: EatingWell Magazine, January/February 2008; October 2020 30th Anniversary
Directions
Grind coriander, cumin and fennel seeds in a spice grinder or with 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 large flat-bottom wok or 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.TipsEquipment: Spice grinder or mortar and pestle
Grind coriander, cumin and fennel seeds in a spice grinder or with 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 large flat-bottom wok or 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.
Tips
Equipment: Spice grinder or mortar and pestle
Originally appeared: EatingWell Magazine, January/February 2008; October 2020 30th Anniversary
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Nutrition Facts(per serving)271Calories14gFat13gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
