Ingredients
| Name | Amount (Metric / US) |
|---|---|
| CHICKEN BREAST | 226.80 g / 0.50 lb |
| SOY SAUCE | 63.75 ml / 0.25 cups |
| CORNSTARCH | 2 tsps |
| A MIXTURE OF RICE VINEGAR AND SUGAR | 3 Tbsps |
| VEGETABLE OIL | 2 Tbsps |
| GINGER | 2 Tbsps |
| GARLIC | 2 tsps |
| CUMIN SEEDS | 0.50 tsps |
| RED-PEPPER FLAKES | 0.13 tsps |
| CELERY RIBS | 4 inches |
| CARROTS | 2 |
| BROCCOLI FLORETS | 45.50 g / 0.50 cups |
| ONION | 0.50 |
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-Fried Beef with Celery, Cumin-Scented Stir-Fried Beef with Celery, and Orange-Scented Beef Stir-Fry.
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.
