Friday, March 14, 2008

Spicy Chicken Stir Fry

This recipe is soooo good, its a definite must-try! You can adjust the spices to what you'd like, and the veggies are pretty much a free-for-all, you can add/remove anything! Its so good! I'm not a zucchini fan, so I really don't use that, but I use all the others, and usually add another pepper (we love peppers!) I also, don't have the sunflower oil, but have always just substituted it with sesame seed oil (in the oriental food aisle). Also, when it says "Spicy Chicken" Its not a "Wow, that's hot!" spicy, its more of a "Whoa, there sure is alot of spice" spicy ;o) Its also pretty darn healthy. I love it on a bed of buttery white rice.

Spicy Chicken Stir-Fry

Serves 4

1/2 teaspoon ground tumeric

1/2 teapsoon ground ginger

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 teaspoons ground cumin

1 tablespoon ground coriander

1 tablespoon sugar

1 lb skinless, boneless chicken breasts

1 bunch scallions

4 celery stalks

2 red bell peppers

1 yellow bell pepper

6 oz zucchini

6 oz snow peas or sugar snap peas

sunflower oil for frying

1 tablespoon lime juice (I've used lemon)

1 tablespoon honey


1) Combine the tumeric, ginger, salt, pepper, cumin, coriander, and sugar in a bowl and mix well.

2) Cut the chicken into bite-sized strips. Add to the spice mixture and stir to coat the chicken pieces thoroughly. Set aside.

3) Prepare the veggies. Cut the scallions, celery, and bell peppers into thin 2" strips. Cut the zucchini at a slight angle into thin rounds and trim the snow peas or sugar snap peas.

4) Heat the 2 tablespoons of oil in a preheated wok or large frying pan. Stir-fry the chicken in batches until cooked through and golden brown (I've never had to do "batches" lol") Remove from pan and keep warm.

5) Add a little more oil to the pan and cook the scallions, celery, bell peppers and zucchini over medium heat for 8-10 minutes, or until beginning to soften and turn golden. Add the snow peas or sugar snap peas and cook for another two minutes.

6) Return the chicken to the pan with the lime juice and honey. Cook for 2 minutes, serve immediately!

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