Sunday, November 3, 2013

Recipe of the Week: Indian-style Chicken Stir Fry

This week's recipe is an Indian-style chicken stir-fry. And it's timely because today we celebrate Deepavali!

I logged onto Facebook this morning and saw a picture by Serena of her daughter dressed in a traditional sari, and it reminded me that today is Deepavali (Diwali)! Deepavali is the celebration of good triumphing over evil, and light overcoming darkness (as embodied in the story of Lord Krishna's victory over King Narakasura). In Singapore, Deepavali is also known as the Festival of Lights. If you venture into Little India this week, the streets will all be decorated with colorful lights. The sights and sounds will surely uplift your spirit and leave you jubilated. Zach and I are (regretfully) not in Singapore, but we decided to observe Deepavali anyway by sharing this Indian-inspired dish. It's great if you want to celebrate too and are looking for something other than curry to make!

2 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel seeds
1/2 tsp ground tumeric
1 tbsp cornstarch
1/2 tsp salt
1 lb skinless chicken breasts, trimmed and sliced thinly
2 large carrots, diched
1 red bell pepper, chopped
2 poblano peppers, sliced thinly
1 small red onion, sliced thinly
4 large cloves garlic, minced
3 cups of chopped broccoli
1 tbsp lime juice
1/2 cup firmly packed fresh mint leaves, finely chopped

Marinate chicken in coriander, cumin, fennel, tumeric, and cornstarch for at least an hour.
Preheat oil in a wok over high heat. (watch for oil to start simmering)
Add vegetables and cook until brown, 4-6 minutes. Transfer to a plate.
Reduce heat to medium high and add chicken. Cook through.
Stir in vegetables, lime juice, and mint.

Serve hot over white rice.

p.s. View the original recipe at I adapted this recipe to make use of the ingredients I had on hand and to add more vegetables!

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