A simple aromatic chicken stir fry…
Today, two of my recipes got published in London link magazine’s december issue. It felt so amazing to see my recipes on the magazine. Here is the snapshot of the page:
I believe in simple cooking and using ingredients that are always found in my pantry and refrigerator. Many times, dishes that are made with simple natural ingredients tastes better than those made with complicated ingredients and methods. This is one such chicken stir fry, I just added a few spices to make it aromatic and flavorful; I didn’t add any sauce. So let’s forget about all those store bought sauces and make it with natural spices. This is a dry dish, it can be either wrapped in a pita bread or tortilla or even rotis or serve along with salad.
Adding star anise enhanced the flavor and taste of this stir fry.
Aromatic Chicken and Pepper stir fry
Ingredients:
To marinate chicken
- Chicken breasts or thighs, cut into wedges- 3 breasts or thighs
- Freshly ground peppercorns- 1 1/2 tsps
- Salt- to taste
While stir frying
- Oil- 3 tbsp
- Whole cardamom- 2
- Whole cloves- 2
- Star anise seed- 1, large ( must add)
- Bay leaves- 2
- Whole peppercorns- 1 tsp
- Green chili, cut lengthwise- 3
For cooking Veggies:
- Oil- 1 tbsp
- Green pepper, cut into wedges- 1 or 2
- Red pepper, cut into wedges- 1 or 2
- Ground pepper- 1/4 tsp
- Salt- to taste
Instruction
- Cut the chicken into thin wedges, combine with freshly ground peppercorns and salt, keep aside for 5 minutes.
- Place a large wok or non-stick pan over medium heat, add oil.
- Add whole cardamom, cloves, star anise, bay leaves, whole peppercorns into the oil, saute till the spices get aromatic.
- Add the green chilies to the spices, saute for a few seconds.
- Add the chicken wedges, stir fry till the chicken has cooked well and turns light golden brown.
- Remove the chicken from the pan and keep aside.
- In the same pan, add 1 tbsp oil, add the green pepper and red pepper, season with ground pepper and salt.
- Stir fry for a few minutes till the peppers are just cooked, don’t over cook them it should stay crisp.
- To the cooked peppers, add the cooked chicken, combine well and cook for a minute.
- Remove the pan from the heat, discard the green chilies serve with rice, wrap it in a tortilla, pita bread or chapati.
- Chicken breasts or thighs, cut into wedges- 3 breasts or thighs
- Freshly ground peppercorns- 1½ tsps
- Salt- to taste
- Oil- 3 tbsp
- Whole cardamom- 2
- Whole cloves- 2
- Star anise seed- 1, large ( must add)
- Bay leaves- 2
- Whole peppercorns- 1 tsp
- Green chili, cut lengthwise- 3
- Oil- 1 tbsp
- Green pepper, cut into wedges- 1 or 2
- Red pepper, cut into wedges- 1 or 2
- Ground pepper- ¼ tsp
- Salt- to taste
- Cut the chicken into thin wedges, combine with freshly ground peppercorns and salt, keep aside for 5 minutes.
- Place a large wok or non-stick pan over medium heat, add oil.
- Add whole cardamom, cloves, star anise, bay leaves, whole peppercorns into the oil, saute till the spices get aromatic.
- Add the green chilies to the spices, saute for a few seconds.
- Add the chicken wedges, stir fry till the chicken has cooked well and turns light golden brown.
- Remove the chicken from the pan and keep aside.
- In the same pan, add 1 tbsp oil, add the green pepper and red pepper, season with ground pepper and salt.
- Stir fry for a few minutes till the peppers are just cooked, don't over cook them it should stay crisp.
- To the cooked peppers, add the cooked chicken, combine well and cook for a minute.
- Remove the pan from the heat, discard the green chilies serve with rice, wrap it in a tortilla, pita bread or chapati.
