Quick Chicken and Veggies
Here’s a stir whose flavors veer away from the usual Asian style, instead using coriander, fennel and turmeric for an Indian vibe.
This recipe can be almost endlessly varied with different veggies and different proteins to provide lots of 30-minute weeknight meals.
Seared Herb Chicken and Veggies
1 tsp. each fennel seeds and cumin seeds
1/2 tsp. dried turmeric
1/4 tsp. coriander
(can also substitute 2 tsp curry powder for fennel, cumin, turmeric and coriander)
1/2 tsp. dried oregano
1 Tbsp. cornstarch
1/2 tsp. salt
3/4-1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 1/2 Tbsp. canola oil, divided
1 small red pepper, cut into 1-inch cubes
1 small yellow bell pepper, cut into 1-inch cubes
2 large carrots, sliced into 1/2-inch pieces
1 medium red onion, coarsely chopped
5 cloves garlic, thinly sliced
1/4 tsp. cayenne or red pepper, or to taste
Salt, to taste
1 1/2 to 2 tsp. lime juice, or to taste
1/2 cup finely chopped fresh mint
1. Grind fennel and cumin seeds in pestle or spice grinder to a coarse texture. Place in bowl and add turmeric, coriander, oregano, cornstarch and salt and stir to combine. Add chicken and stir until coated.
2. Preheat wok or iron skillet over high heat. Add 1/2 tablespoon oil. When oil shimmers, add bell peppers, carrots, onion, garlic and cayenne pepper and pinch of salt, to taste. Cook, stirring, until vegetables begin to brown. Transfer and set aside.
3. Reduce heat to medium-high and add remaining tablespoon of oil to pan. Add coated chicken and cook, stirring, until no longer pink in middle, about 5 to 7 minutes. Stir in vegetables, lime juice and mint and cook until heated through, less than 1 minute.
Makes 4 servings.
Recipe and photo courtesy of American Institute for Cancer Research.
