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
2 tablespoons vegetable oil, divided
2 tablespoons minced peeled ginger, divided
1/2 teaspoon cumin seeds
1/8 teaspoon hot red-pepper flakes, or more to taste
2 carrots, peeled and sliced
1/2 cup broccoli florets, steamed or frozen
1/2 white onion
Stir together rice wine, remaining soy sauce, and remaining 1/4 teaspoon cornstarch.
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.