I usually just "wing-it" with stir-fry, but this is one of our favorite recipes. I would never have thought to use this combination of spices. So good!
1/2 tsp ground turmeric
1/2 tsp ground ginger
1 tsp salt
1 tsp pepper
2 tsp ground cumin
1 Tbsp ground coriander
1 Tbsp sugar
1 pound skinless, boneless chicken breasts
1 bunch scallions
4 celery stalks
2 red peppers
1 yellow pepper
6 ounces zucchini
6 ounces snow peas or snap peas
oil for frying
1 Tbsp lime juice
1 Tbsp honey
Combine the first seven ingredients and mix well.
Cut the chicken into bite-sized strips. Add to the spice mixture and stir to coat the chicken pieces thoroughly. Set aside. (I like to do this several hours in advance to let the chicken really absorb the spices)
Prepare the veggies. Cut the scallions, celery and bell peppers into thin 2-inch-long strips. Cut the zucchini at a slight angle into thin rounds and trim the snow peas or snap peas.
Heat 2 Tbsp. oil in a preheated wok or large frying pan. Stir-fry the chicken until cooked through and golden brown, adding a little more oil if necessary. Remove from the pan and keep warm.
Add a little more oil to the pan and cook the scallions, celery, peppers and zuchini over medium-high heat for 8-10 minutes, or until beginning to soften and turn golden. Add the snow peas or snap peas and cook for another 2 minutes.
Return the chicken to the pan, with the lime juice and honey. Cook for 2 minutes. Serve over rice.
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