Wok Seared Chicken and Vegetables
Wok Seared Chicken and Vegetables

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, wok seared chicken and vegetables. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Wok Seared Chicken and Vegetables is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Wok Seared Chicken and Vegetables is something that I’ve loved my entire life.

Next time I will double the lime juice and increase the garlic too. Reduce the heat to medium-high; add the remaining tablespoon of oil to the wok or skillet. This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result.

To get started with this particular recipe, we have to prepare a few components. You can cook wok seared chicken and vegetables using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Wok Seared Chicken and Vegetables:
  1. Take 2 tsp coriander
  2. Take 1 tsp cumin
  3. Get 1 tsp fennel
  4. Get 1 tbs cornstarch
  5. Take 3/4 tsp salt
  6. Prepare 1/2 tsp tumeric
  7. Get 1 lb boneless/skinless chicken breast - cut into 1" cubes
  8. Get 3 tbs canola oil
  9. Prepare 2 large carrots, cut into 1/4" slices
  10. Make ready 1 large green pepper, cut into 1" cubes
  11. Get 1 small red onion, cut into 1/2" cubes
  12. Prepare 4 cloves garlic, sliced
  13. Take 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
  14. Make ready 1 tbs lime juice
  15. Prepare 1/2 cup firmly packed fresh mint leaves, finely chopped
  16. Take 1 cup cooked rice (optional)

The cooking happens quickly, so it's a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. Enjoy the smoky aromas that emanate from the pan and the. Wok-Seared Chicken & Vegetables (Kadhai murghi) This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok.

Instructions to make Wok Seared Chicken and Vegetables:
  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!

Transfer to 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. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Preheat a wok or a well-seasoned cast-iron skillet over high heat.

So that’s going to wrap this up with this exceptional food wok seared chicken and vegetables recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!