How to Prepare Tasty Wok Seared Chicken and Vegetables

How to Prepare Tasty Wok Seared Chicken and Vegetables Delicious, fresh and tasty.

Wok Seared Chicken and Vegetables. Wok-Seared Chicken & Vegetables (Kadhai murghi). Next time I will double the lime juice. Preheat a wok or a well-seasoned cast-iron skillet over high heat.

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You can have Wok Seared Chicken and Vegetables using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Wok Seared Chicken and Vegetables

1. Prepare of coriander.

2. It’s of cumin.

3. You need of fennel.

4. You need of cornstarch.

5. Prepare of salt.

6. It’s of tumeric.

7. You need of boneless/skinless chicken breast - cut into 1" cubes.

8. It’s of canola oil.

9. Prepare of large carrots, cut into 1/4" slices.

10. You need of large green pepper, cut into 1" cubes.

11. It’s of small red onion, cut into 1/2" cubes.

12. You need of garlic, sliced.

13. Prepare of dried red chiles, such as Thai, cayenne or chile de arbol, stemmed.

14. It’s of lime juice.

15. You need of firmly packed fresh mint leaves, finely chopped.

16. You need of cooked rice (optional).

Learn how to make a stir-fry!

Select fresh ingredients like vegetables and proteins as a base, add a flavorful sauce, and master the wok technique.

When you stir-fry it sears meat and chicken perfectly, imparting wok fragrance.

While the high sides of the wok are perfect for stir-frying meat and vegetables Ready to take the plunge?

Wok Seared Chicken and Vegetables step by step

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!.

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Spread the vegetables to the sides of the wok so that the center is empty.