12 ounces boneless skinless chicken breast halves
2 tsp. ground coriander
1 ½ tsp. ground cumin
1 tsp. ground tumeric
1 tsp. ground nutmeg
¾ tsp. ground cinnamon
¼ tsp. ground red pepper
¼ tsp. ground cloves
2/3 cup water
¼ cup cider vinegar
4 Tbsp. sugar
1 Tbsp. cornstarch
½ tsp. salt
1 Tbsp. vegetable oil
1 Tbsp. grated gingerroot
4 cloves garlic, minced
2 medium onions, cut into thin wedges
1 medium sweet red pepper, cut into thin strips
½ tsp. lemon peel, finely shredded
4 servings of hot cooked white rice
3 Tbsp. dry roasted peanuts, coarsely chopped
|
|
Rinse chicken and pat dry. Cut in 1 inch pieces. In a medium bowl, combine coriander, cumin, tumeric, nutmeg, cinnamon, ground red pepper and cloves. Add chicken. Stir to coat. Set aside.
Make sauce in a small bowl by stirring together water, vinegar, sugar, cornstarch and salt. Set aside.
Pour oil into wok (or large skillet). Preheat over medium high. Stir fry garlic and gingerroot for 15 seconds. Add onions, sweet pepper and lemon peel. Stir fry 3 minutes. Remove vegetables from wok.
Add chicken to hot wok. Stir fry 4 minutes or until no pink remains, stirring constantly to keep spices from sticking to bottom of wok. Push chicken from center of wok.
Stir sauce and add to center of wok. Cook, stirring constantly, until thick and bubbly. Return vegetables to the wok. Stir all ingredients together to coat with sauce. Cook for 2 more minutes. Serve immediately over hot cooked rice. Sprinkle with peanuts.
|
|
|
