Cumin-Scented Stir Fry
Cumin-Scented Stir Fry requires about 45 minutes from start to finish. This gluten free and dairy free recipe serves 1 and costs $3.81 per serving. One portion of this dish contains approximately 58g of protein, 34g of fat, and a total of 673 calories. It is brought to you by Foodista. 1 person found this recipe to be scrumptious and satisfying. If you have onion, cumin seeds, cornstarch, and a few other ingredients on hand, you can make it. Only a few people really liked this main course. Overall, this recipe earns a solid spoonacular score of 73%. Similar recipes include Cumin-Scented Stir-F
Instructions
- 1
Slice chicken across the grain about 1/8 inch thick. Toss chicken with 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon garlic, 1 teaspoon ginger and a pinch of salt. Allow to marinate while you chop the veggies.
- 2
Stir together rice wine, remaining soy sauce, and remaining 1/4 teaspoon cornstarch.
- 3
Heat wok over high heat until smoking, then pour 1 tablespoon oil down side and swirl to coat.
- 4
Add chicken in 1 layer and cook, turning occasionally, until browned, less than 1 minute.
- 5
Transfer to a bowl.
- 6
Add remaining oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds.
- 7
Add celery, onion, broccoli and carrots then stir-fry 3 minutes, then add chicken and juices and stir-fry 3 minutes. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 2 minutes.
- 8
Remove from heat and stir in celery leaves.
- 9
Serve on a bed of steamed rice or brown rice.
Recipe from foodista.com
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Ingredients (13)
- •1/2 pound boneless skinless, chicken breast, thinly sliced
- •1/4 cup reduced-sodium soy sauce, divided
- •2 teaspoons cornstarch, divided
- •3 tablespoons medium-dry Sherry or a mixture of rice vinegar and sugar
- •2 tablespoons vegetable oil, divided
- •2 tablespoons minced peeled ginger, divided
- •2 teaspoons minced garlic
- •1/2 teaspoon cumin seeds
- •1/8 teaspoon hot red-pepper flakes, or more to taste
- •4 inches celery ribs, sliced diagonally ¼ thick, leaves chopped and reserved separately
- •2 carrots, peeled and sliced
- •1/2 cup broccoli florets, steamed or frozen
- •1/2 white onion