Stir-fried summer chicken

Name: Stir-fried summer chicken
Yield: 4
Ingredients: 500 g Chicken, skinned and boned, thinly sliced (Main); 1 tsp Freshly grated ginger; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Ground turmeric; 2 Tbsp Canola oil; 1 medium Onion, chopped; 2 cloves Garlic, crushed; 2 Capsicums, 1 red and 1 green, both seeded and thinly sliced (Main); 4 medium Tomatoes, quartered (Main); 2 Spring onions, finely chopped

for 4 people

Jan Bilton

Food writer and cookbook author.

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This one-pan meal cooked in a wok needs some carbohydrate to balance it. Frozen naan bread can be warmed in the microwave as can a packet of 90-second rice.

Ingredients

500 g	Chicken, skinned and boned, thinly sliced (Main)
1 tsp	Freshly grated ginger
1 tsp	Ground cumin
1 tsp	Ground coriander
1 tsp	Ground turmeric
2 Tbsp	Canola oil
1 medium	Onion, chopped
2 cloves	Garlic, crushed
2	Capsicums, 1 red and 1 green, both seeded and thinly sliced (Main)
4 medium	Tomatoes, quartered (Main)
2	Spring onions, finely chopped

Directions

Place the chicken in a bowl. Add the ginger, cumin, coriander and turmeric and rub into the flesh.
Heat ½ the oil in a wok. Stir-fry the onion for 1 minute. Add the garlic and capsicums and stir-fry until crisp-tender. Place to one side.
Heat the remaining oil. Stir-fry the chicken in batches, until cooked, about 6 minutes. Return the vegetables to the pan with the tomatoes. Stir-fry for 1-2 minutes until heated through.