How to Prepare Appetizing Wok Seared Chicken and Vegetables

Wok Seared Chicken and Vegetables. Next time I will double the lime juice. Wok-Seared Chicken & Vegetables (Kadhai murghi). Add chicken and stir until coated with the spice mixture.

Gluten Free Recipes For Dinner Healthy Recipes Indian Food Recipes Asian Recipes Great Recipes Dinner Recipes Cooking Recipes Wok Recipes Healthy Meals. When you stir-fry it sears meat and chicken perfectly, imparting wok fragrance. While the high sides of the wok are perfect for stir-frying meat and vegetables Ready to take the plunge? You can have Wok Seared Chicken and Vegetables using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Wok Seared Chicken and Vegetables

1. Prepare 2 tsp of coriander.
2. It's 1 tsp of cumin.
3. It's 1 tsp of fennel.
4. It's 1 tbs of cornstarch.
5. Prepare 3/4 tsp of salt.
6. It's 1/2 tsp of tumeric.
7. Prepare 1 lb of boneless/skinless chicken breast - cut into 1" cubes.
8. You need 3 tbs of canola oil.
9. You need 2 of large carrots, cut into 1/4" slices.
10. You need 1 of large green pepper, cut into 1" cubes.
11. It's 1 of small red onion, cut into 1/2" cubes.
12. Prepare 4 cloves of garlic, sliced.
13. You need 3 of dried red chiles, such as Thai, cayenne or chile de arbol, stemmed.
14. It's 1 tbs of lime juice.
15. Prepare 1/2 cup of firmly packed fresh mint leaves, finely chopped.
16. Prepare 1 cup of cooked rice (optional).

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Wok Seared Chicken and Vegetables step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. Add the rice and enjoy!.

Andrew Scrivani for The New York Times. Preheat a wok or a well-seasoned cast-iron skillet over high heat. Stir in the vegetables and lime juice until heated through. Wok seared steak, mixed greens, Thai peppers, shallots, red onion, cucumber, crushed peanuts, mint, and cilantro in a spicy lime vinaigrette. Grilled chicken breast glazed with a sweet teriyaki sauce and served with wok tossed vegetables.

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