Cumin-Scented Stir Fry

Name: Cumin-Scented Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: Asian
Ingredients: ½ lb Chicken Breast Fillet (1/2 pound boneless skinless, chicken breast, thinly sliced); ¼ cup Soy Sauce (1/4 cup reduced-sodium soy sauce, divided); 2 tsp Cornstarch (2 teaspoons cornstarch, divided); 3 tbsp Rice Vinegar (3 tablespoons medium-dry Sherry or a mixture of rice vinegar and sugar); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil, divided); 2 tbsp Ginger (2 tablespoons minced peeled ginger, divided); 2 tsp Garlic (2 teaspoons minced garlic); ½ tsp Cumin Seeds (1/2 teaspoon cumin seeds); 0.13 tsp Red Pepper Flakes (1/8 teaspoon hot red-pepper flakes, or more to taste); 4 pieces Celery (4 inches celery ribs, sliced diagonally ¼ thick, leaves chopped and reserved separately); 2 pieces Carrot (2 carrots, peeled and sliced); ½ cup Broccoli (1/2 cup broccoli florets, steamed or frozen); ½ piece White Onion (1/2 white onion)

25 minAsian

Servings1

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Gluten Free
Dairy Free

Ingredients

For 1 serving

Chicken Breast Fillet½ lb · 1/2 pound boneless skinless, chicken breast, thinly sliced
Soy Sauce¼ cup · 1/4 cup reduced-sodium soy sauce, divided
Cornstarch2 tsp · 2 teaspoons cornstarch, divided
Rice Vinegar3 tbsp · 3 tablespoons medium-dry Sherry or a mixture of rice vinegar and sugar
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil, divided
Ginger2 tbsp · 2 tablespoons minced peeled ginger, divided
Garlic2 tsp · 2 teaspoons minced garlic
Cumin Seeds½ tsp · 1/2 teaspoon cumin seeds
Red Pepper Flakes0.13 tsp · 1/8 teaspoon hot red-pepper flakes, or more to taste
Celery4 pieces · 4 inches celery ribs, sliced diagonally ¼ thick, leaves chopped and reserved separately
Carrot2 pieces · 2 carrots, peeled and sliced
Broccoli½ cup · 1/2 cup broccoli florets, steamed or frozen
White Onion½ piece · 1/2 white onion

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Steps

1Slice 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.
2Stir together rice wine, remaining soy sauce, and remaining 1/4 teaspoon cornstarch.
3Heat wok over high heat until smoking, then pour 1 tablespoon oil down side and swirl to coat.
4Add chicken in 1 layer and cook, turning occasionally, until browned, less than 1 minute.
5Transfer to a bowl.
6Add remaining oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds.
7Add 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.
8Remove from heat and stir in celery leaves.
9Serve on a bed of steamed rice or brown rice.