Rating: 4.42 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This stir-fry is typical of Northern Indian cuisine, with its emphasis on fresh vegetables. Because the cooking happens quickly it's a good idea to measure out and prepare all the ingredients in this recipe before you fire up the wok.

Raghavan Iyer
Source: EatingWell Magazine, January/February 2008; October 2020 30th Anniversary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grind coriander, cumin and fennel seeds in a spice grinder or with a mortar and pestle 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 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.

Tips

Equipment: Spice grinder or mortar and pestle

Nutrition Facts

271 calories; protein 25g; carbohydrates 13g; dietary fiber 4g; sugars 4g; fat 14g; saturated fat 2g; cholesterol 63mg; vitamin a iu 6752.7IU; vitamin c 40.4mg; folate 30mcg; calcium 77.9mg; iron 3.2mg; magnesium 47.6mg; potassium 512mg; sodium 524mg; thiamin 0.1mg.
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