Stir-fried summer chicken
Photo by Jan Bilton
This one-pan meal cooked in a wok needs some carbohydrate to balance it. Frozen naan bread can be warmed in the microwave as can a packet of 90-second rice.
|500 g||Chicken, skinned and boned, thinly sliced|
|1 tsp||Freshly grated ginger|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|1 tsp||Ground turmeric|
|2 Tbsp||Canola oil|
|1 medium||Onion, chopped|
|2 cloves||Garlic, crushed|
|2||Capsicums, 1 red and 1 green, both seeded and thinly sliced|
|4 medium||Tomatoes, quartered|
|2||Spring onions, finely chopped|
- Place the chicken in a bowl. Add the ginger, cumin, coriander and turmeric and rub into the flesh.
- Heat ½ the oil in a wok. Stir-fry the onion for 1 minute. Add the garlic and capsicums and stir-fry until crisp-tender. Place to one side.
- Heat the remaining oil. Stir-fry the chicken in batches, until cooked, about 6 minutes. Return the vegetables to the pan with the tomatoes. Stir-fry for 1-2 minutes until heated through.
More of Jan's one-pan dinners