Cumin-Scented Stir Fry
Ingredients
chicken breast0.5 pound
soy sauce0.25 cup
cornstarch2 teaspoons
a mixture of rice vinegar and sugar3 tablespoons
vegetable oil2 tablespoons
ginger2 tablespoons
garlic2 teaspoons
cumin seeds0.5 teaspoon
red-pepper flakes0.125 teaspoon
celery ribs4 inches
carrots2
broccoli florets0.5 cup
onion0.5
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
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