Eating Well's Wok Seared Chicken and Vegetables

Name: Eating Well's Wok Seared Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons coriander seeds; 1 teaspoon cumin seed; 1 teaspoon fennel seed; 1 tablespoon cornstarch; ¾ teaspoon salt; ½ teaspoon ground turmeric; 1 lb chicken breast, boneless skinless trimmed and cut into 1-inch cubes; 3 tablespoons canola oil, divided; 2 large carrots, cut into 1/4-inch-thick slices; 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 chilies, such as Thai, cayenne or 3 arbol chiles, stemmed; 1 tablespoon lime juice; ½ cup firmly packed fresh mint leaves, finely chopped

Servings: persons

2 teaspoons coriander seeds
1 teaspoon cumin seed
1 teaspoon fennel seed
1 tablespoon cornstarch
¾ teaspoon salt
½ teaspoon ground turmeric
1 lb chicken breast, boneless skinless trimmed and cut into 1-inch cubes
3 tablespoons canola oil, divided
2 large carrots, cut into 1/4-inch-thick slices
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 chilies, such as Thai, cayenne or 3 arbol chiles, stemmed
1 tablespoon lime juice
½ cup firmly packed fresh mint leaves, finely chopped

1
Preparation.
2
Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper.
3
Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine.
4
Add chicken and stir until coated with the spice mixture.
5
Preheat a wok or a well-seasoned cast-iron skillet over high heat.
6
Add 2 tablespoons oil.
7
When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles.
8
Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes.
9
Transfer to a plate.
10
Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan.
11
Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes.
12
Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons coriander seeds, 1 teaspoon cumin seed, 1 teaspoon fennel seed, 1 tablespoon cornstarch, and more.

Yes, Eating Well's Wok Seared Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!