This came from “Chinese: The essence of Asian cooking.” I loved this dish, the hubs no so. I loved it for the reason he hated it, all the veggies. The seasoning was amazing and tasted better than anything I have gotten from a Chinese restaurant.
- 1/2tsp ground turmeric
- 1/2tsp ground ginger
- 1tsp salt
- 1tsp ground black pepper
- 2tsp ground cumin
- 1tbsp ground coriander
- 1tbsp caster sugar
- 1lb boneless skinless chicken breasts
- 1 bunch spring onions
- 4 celery sticks
- 2 red peppers, seeded
- 1 yellow pepper, seeded
- 6oz zucchini
- 6oz sugar snap peas
- sunflower oil
- 1tbsp lime juice
- 1tbsp clear honey
Mix together turmeric, ginger, salt, pepper, cumin, and sugar in a bowl until well combined.
Cut the chicken into bite sized strips. Add to the spice mixture and stir to coat. Set aside.
Prepare the vegetables. Cut the spring onions, celery and peppers into 2in long thin strips. Cut the zucchini at a slight angle into thin rounds and top and tail the snap peas.
Heat 2tbsp oil in a preheated wok or large frying pan. Stir-fry the chicken in batches until cooked through and golden brown. Remove from the pan and keep warm.
Add a little more oil to the pan and cook the spring onions, celery, pepper and zucchini over medium heat for about 8-10 minutes, until beginning to soften and turn golden. Add the snap peas and cook for 2 minutes.
Return chicken to the pan, with line juice and honey. Cooked for 2 minutes and serve.