Five-Spice Indian Stir Fry
Robyn Carter
ingredients
- 2 T. olive oil, plus 1 tsp.
- 1 onion, sliced thinly
- 1 red pepper, sliced thinly
- 3 cloves garlic, minced (and one reserved for chicken)
- 2 tsp. fresh ginger root, grated
- 1/2 tsp. dried crushed chili pepper
- 1 zucchini, sliced thinly
- 1 1/2 lb. boneless chicken breast, cut into 1/4 inch slices
- 1/2 tsp. turmeric
- 1/4 tsp. cinnamon
- 1/8 tsp. cloves
- 1 tsp. soy sauce
- 4 c. cooked rice (with cinnamon stick)
- Peanut Sauce:
- 1/4 c. peanut butter
- 1 c. water
- 1/2 tsp. soy sauce
directions
- 1
Pour 1 T. of olive oil into a large skillet over medium heat. Add onion, red pepper, two of the minced garlic cloves, the grated ginger, and the dried pepper. Sauté for about one minute, then add the zucchini. Simmer on low.
- 2
Meanwhile, pour 1 tsp. of olive oil into another large skillet over medium heat. Swirl to cover pan bottom, then add chicken strips. Sprinkle remaining minced garlic clove over chicken, and add turmeric, cinnamon, cloves, and soy sauce. Sauté until chicken is golden brown and cooked through, about 6-7 minutes.
- 3
While chicken is cooking, mix peanut butter, water, and soy sauce in a blender until creamy, about 15-20 seconds. Pour into simmering vegetables, and stir occasionally until thick.
- 4
When chicken is done and peanut sauce is thickened with the vegetables, serve both over rice.
Source: Nancy
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews