Stir-Fried Cumin Chicken and Celery
Servings: 4 servings
Calories: 230kcal
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Ingredients
To velvet chicken:
- 450 g boneless skinless chicken thigh
- 1 tsp oil
- 2 tsp cornstarch
Seasonings and spices:
- 1 Tbsp ground cumin
- 1 tsp chili powder add more or less according to your taste
- 1 tsp grated fresh ginger
- ½ tsp salt plus more as needed
- ¼ tsp sugar
- ¼ tsp freshly ground black pepper
For cooking:
- 2 Tbsp cooking oil divided
Vegetables:
- 1 medium onion white, yellow, or sweet onion, sliced
- 3 large celery stalks cut on bias, about 1/2-inch thick
Instructions
Velvet the chicken:
- I keep the chicken thighs partially frozen so I can slice them thinly. Trim off any excess fat. Slice into 1/4-inch pieces across the grain. The grain runs in long fibers, so slice perpendicular to those lines. Then cut into about 1/2-inch wide and about 2-3 inches long strips. Don't have to be exact, just to give you a rough idea
- Let them thaw completely, then discard any excess liquid. Add 1 teaspoon of oil and 2 teaspoons of cornstarch. Mix to combine, ensuring the chicken pieces are evenly coated with oil and cornstarch. Set aside for 15-20 minutes at room temperature
Cook the onion and celery:
- Preheat 1 Tbsp of oil in a large pan or wok. Add the onion and ginger and cook for about 2 minutes until the onion starts to get tender.
- Add the celery pieces and stir fry for another minute. Remove from the pan to a serving platter
- Add another 1 Tbsp of oil and preheat the pan or wok again over medium heat. Add the chicken pieces and let them cook undisturbed for about 1 minute and then use a spatula to gently break up some chunks of meat. The chicken pieces should turn opaque but still slightly pinkish
- Add the onion and celery back into the pan, followed by cumin, salt, pepper, chili powder and start to mix until the seasonings and spices are evenly coating the chicken pieces and veggies.
- Have a taste and adjust the seasonings by adding more salt if necessary. Turn off the heat and transfer to a serving platter
Serve:
- Serve immediately with some cooked rice and as part of a multicourse meal
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 5g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 410mg | Potassium: 367mg | Fiber: 1g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg
