Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare 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 will be really delicious.
Wok-Seared Chicken & Vegetables (Kadhai murghi). Next time I will double the lime juice. This is an easy recipe for wok seared Chicken And "Yu Choy" Chinese vegetables.
Wok Seared Chicken and Vegetables is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Wok Seared Chicken and Vegetables is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook wok seared chicken and vegetables using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Wok Seared Chicken and Vegetables:
- Get coriander
- Prepare cumin
- Take fennel
- Prepare cornstarch
- Take salt
- Take tumeric
- Get boneless/skinless chicken breast - cut into 1" cubes
- Get canola oil
- Get large carrots, cut into 1/4" slices
- Make ready large green pepper, cut into 1" cubes
- Make ready small red onion, cut into 1/2" cubes
- Prepare garlic, sliced
- Get dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
- Make ready lime juice
- Take firmly packed fresh mint leaves, finely chopped
- Get cooked rice (optional)
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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!
Select fresh ingredients like vegetables and proteins as a base, add a flavorful sauce, and master the wok technique. Wok-Seared Chicken & Vegetables (Kadhai murghi)Eating Well. 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 chicken and vegetables, South Asian style, served with lettuce cups.
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