Categories: Meals
Ingredients
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp cornstarch
- 3/4 tsp salt
- 1/2 tsp ground turmeric
- 1 lb. chicken breasts, trimmed and cut into 1-inch cubes
- 3 tbsp canola oil, divided
- 2 large carrots, sliced 1/4-inch thick
- 1 large green bell pepper, cut into 1-inch cubes
- 1 small red onion, cut into 1/2-inch cubes
- 4 large garlic cloves, thinly sliced
- 3 dried red Thai chiles, stemmed
- 1 tbsp lime juice
- 1/2 cup fresh mint leaves, finely chopped
Directions
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Grind coriander, cumin and fennel seeds in a spice grinder 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.
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Preheat a large flat-bottom wok or cast-iron skillet over high heat. Add 2 tbsp oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the veggies begin to brown, 4 to 6 minutes. Transfer to a plate.
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Reduce heat to medium-high and add the remaining 1 tbsp 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 veggies, lime juice and mint and cook until heated through, about 30 seconds.