Ingredients
2 teaspoons Coriander seed
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon cornstarch
3/4 teaspoon salt
1/2 teaspoon ground tumeric
1 pound chicken breasts trimmed and cut into 1 inch cubes
3 tablespoons canola oil divided
2 large carrots
1 large bell pepper
3 garlic cloves
3 dried chilis (Thai, cayenne or Chili de Arbol) stemmed
1 tablespoon lime juice
Preparation
Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
