Chicken Stir Fry With Cumin Seeds & Trio Of (Bell) Pepper


Serving Size ::	4
Cuisine type ::	Chinese
Cooking time ::	20-40 mins
Course ::	Dinner, Lunch

INGREDIENTS

450 g/1lb chicken breasts, boneless skinless.
2 tbsp sunflower oil.
1 clove garlic crushed.

1 tbsp cumin seeds.
1 tbsp cumin seeds.
1 tbsp fresh ginger root grated.

1 red chilli deseeded and sliced.

1 red (bell) pepper deseeded and sliced.
1 green (bell) pepper deseeded and sliced.

1 yellow (bell) pepper deseeded and sliced.

100 g/3 1/2 oz/1cup beansprouts.
350 g/12 oz /pak choy or other green leaves.
2 tbsp sweet chilli sauce.
3 tbsp light soy sauce.
Deep fried crispy ginger to garnish.

METHOD

Using a sharp knife slice the chicken breasts into thin strips.

Heat the oil in a large preheated wok.

Add the chicken to the wok and stir fry for 5 minutes.

Add the garlic, cumin seed, ginger and chilli to the wok, stirring to mix 

Add all or the (bell) peppers to the wok and stir-fry for a further 5 minutes.

Toss in the beansprouts and pak choy together with the sweet chilli sauce and soy sauce and continue to cook until the pak choy leaves start to wilt.

Transfer to warm serving bowls and garnish with deep fried ginger.

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