Stir-Fried Chicken and Green Pepper with Cumin and Cilantro

 

Ingredients

Ingredient Checklist

• 1 pound boneless, skinless chicken thighs, cut into thin strips
• 3 tablespoons Shaoxing wine or dry sherry, divided
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons grapeseed or peanut oil, divided
• 2 green bell peppers, cut into matchsticks
• 1/2 red onion, thinly sliced
• 1 serrano chile, thinly sliced
• 2 tablespoons chopped garlic
• 1 1/2 teaspoons coarsely ground cumin seeds
• 1 teaspoon cracked coriander seeds
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/3 cup coarsely chopped fresh cilantro
• 1/4 teaspoon freshly ground black pepper
• Cooked white rice, for serving

Directions

Instructions Checklist

• Step 1

  Combine chicken, 1 tablespoon wine, soy sauce, and cornstarch in a medium bowl. Toss to coat, and let stand 10 minutes.

• Step 2

  Heat 1 tablespoon oil in a wok or large, heavy skillet over high. Add bell peppers, onion, serrano, and garlic, and cook, stirring, until peppers and onion are crisp-tender, about 4 minutes. Place vegetables on a plate, and return wok to heat.

• Step 3

  Heat remaining 1 tablespoon oil in wok, and add cumin and coriander; cook 10 seconds. Add chicken, and cook, stirring, until chicken is just cooked through. Return vegetables to wok, and sprinkle with sugar and salt. Add remaining 2 tablespoons wine to pan, and cook, scraping and folding mixture, until steaming and coated in a light sauce. Remove from heat, and fold in cilantro and black pepper. Serve stir-fry with rice.