Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, wok seared chicken and vegetables. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Great recipe for Wok Seared Chicken and Vegetables.
Wok Seared Chicken and Vegetables is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Wok Seared Chicken and Vegetables is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have wok seared chicken and vegetables using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Wok Seared Chicken and Vegetables:
- Get 2 tsp coriander
- Take 1 tsp cumin
- Prepare 1 tsp fennel
- Get 1 tbs cornstarch
- Prepare 3/4 tsp salt
- Get 1/2 tsp tumeric
- Get 1 lb boneless/skinless chicken breast - cut into 1" cubes
- Make ready 3 tbs canola oil
- Make ready 2 large carrots, cut into 1/4" slices
- Prepare 1 large green pepper, cut into 1" cubes
- Get 1 small red onion, cut into 1/2" cubes
- Take 4 cloves garlic, sliced
- Make ready 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
- Make ready 1 tbs lime juice
- Prepare 1/2 cup firmly packed fresh mint leaves, finely chopped
- Get 1 cup cooked rice (optional)
The cooking happens quickly, so it's a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. 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.
Instructions 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!
When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Wok-Seared Chicken & Vegetables (Kadhai murghi) This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. 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 hot pepper flakes.
So that is going to wrap this up with this exceptional food wok seared chicken and vegetables recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!