Name: Cumin-Scented Stir Fry
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 0.5 pound chicken breast; 0.25 cup soy sauce; 2 teaspoons cornstarch; 3 tablespoons a mixture of rice vinegar and sugar; 2 tablespoons vegetable oil; 2 tablespoons ginger; 2 teaspoons garlic; 0.5 teaspoon cumin seeds; 0.125 teaspoon red-pepper flakes; 4 inches celery ribs; 2 carrots; 0.5 cup broccoli florets; 0.5 onion

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Cumin-Scented Stir Fry Recipe — Recipes Zone

Method

9 steps · 45 min

01
Marinate Chicken
Slice the chicken breast across the grain into pieces about 1/8 inch thick. In a bowl, toss the sliced chicken with 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon garlic, 1 teaspoon ginger, and a pinch of salt.
Let the chicken marinate while you prepare the rest of your vegetables.
02
Mix the Sauce
In a small bowl, stir together the rice wine, the remaining soy sauce, and the remaining 1/4 teaspoon cornstarch. Set aside.
03
Heat Wok
Place your wok over high heat and let it heat until it just begins to smoke. Pour 1 tablespoon of oil down the side, then swirl it around to coat the bottom and sides of the wok.
04
Sear Chicken
Add the marinated chicken to the hot wok in a single layer. Cook, turning occasionally, until the chicken is browned, which should take less than 1 minute.
05
Remove Chicken
Transfer the seared chicken to a clean bowl and set it aside for now.
06
Stir-fry Aromatics
Add the remaining oil to the wok. Once shimmering, add the ginger, garlic, cumin seeds, and red-pepper flakes. Stir-fry for about 15 seconds, until fragrant.
07
Cook Vegetables and Sauce
Add the celery, onion, broccoli, and carrots to the wok. Stir-fry for 3 minutes until the vegetables are crisp-tender. Return the seared chicken and any accumulated juices to the wok and stir-fry for another 3 minutes, ensuring everything is well combined.
Give the reserved rice-wine mixture a quick stir, then pour it into the wok. Continue to stir-fry until the sauce thickens and is bubbling, about 2 minutes, coating all the ingredients.
08
Stir in Celery Leaves
Remove the wok from the heat and stir in the fresh celery leaves.
09
Serve
Serve the stir-fry immediately over a bed of steamed white or brown rice.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	673kcal	34%
Fat	34g	49%
Carbohydrate	32g	12%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Soya	Contains
Sulphites	Contains
Gluten

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Cumin-Scented Stir Fry Recipe

About this recipe

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Method

Marinate Chicken

Mix the Sauce

Heat Wok

Sear Chicken

Remove Chicken

Stir-fry Aromatics

Cook Vegetables and Sauce

Stir in Celery Leaves

Serve

Nutrition

Allergens

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