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  • Spicy Chicken Stir-Fry

    1 vote
    Spicy Chicken Stir-Fry
    Prep: 80 min Cook: 40 min Servings: 4
    by Robyn Savoie
    269 recipes
    >
    The chicken is marinated in an aromatic blend of spices and stir-fried with crisp vegetables. If you find it too spicy, serve with a spoonful of sour cream or yogurt. It's delicious hot or cold.

    Ingredients

    • 1/2 Tsp. Ground Turmeric
    • 1/2 Tsp. Ground Ginger
    • 1 Tsp. Salt
    • 1 Tsp. Coarse Ground Black Pepper
    • 2 Tsp. Ground Cumin
    • 1 Tbsp. Ground Coriander Seed
    • 2 Tbsp. Superfine Sugar (Caster)
    • 1 Lb. Skinless, Boneless Chicken Breast or Thighs
    • 1 Bunch Scallions
    • 4 Stalks Celery
    • 2 Small Red Bell Peppers, Seeded
    • 1 Small Yellow Bell Pepper, Seeded
    • 1 Small Zucchini
    • 6 Oz. Snow or Sugar Snap Peas
    • Sunflower Oil, For Stir-Frying
    • 1 Tbsp. Lime Juice
    • 1 Tbsp. Honey

    Directions

    1. Combine the turmeric, ginger, salt, black 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 for 1 hour to marinate.
    3. Meanwhile, prepare vegetables. Cut the scallions, celery and bell peppers into thin 2-Inch long strips. Slice the zucchini at a slight angle into thin rounds and trim snow/sugar peas.
    4. Heat 2 tablespoons of oil in a preheated wok or large frying pan. Stir-fry the chicken in batches until cooked through and golden brown, adding a little more oil if necessary. Remove from the 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/sugar peas and cook for another 2 minutes.
    6. Return the chicken to the pan, with the lime juice and honey. Cook for 2 minutes. Serve immediately with cooked rice.

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