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Receta Spicy Chicken Stir-Fry
by Robyn Savoie

Spicy Chicken Stir-Fry

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.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Asian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

  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.