Cumin-Scented Stir Fry


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 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 ΒΌ thick, leaves chopped and reserved separately
2 carrots, peeled and sliced
1/2 cup broccoli florets, steamed or frozen


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.
Stir together rice wine, remaining soy sauce, and remaining 1/4 teaspoon cornstarch.
Heat wok over high heat until smoking, then pour 1 tablespoon oil down side and swirl to coat. Add chicken in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
Add remaining oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. 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. Remove from heat and stir in celery leaves.
Serve on a bed of steamed rice or brown rice.


1 servings


Saturday, February 12, 2011 - 7:40am


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