Wok Seared Chicken and Vegetables

I love Chinese, Indian and Thai food but the cleanse we are doing right now doesn't lend itself to those cuisines (no sugar, no soy, no coconut milk etc.) so when I found this recipe on eatingwell.com I got excited because it fulfills my want (need) of these types of food within my current dietary restrictions!  Hooray!  For a vegetarian option you could use tofu instead of chicken.  Serve with the rice of your choice (I used brown) but jasmine or basmati would be delicious.

Wok Seared Chicken and Vegetables (adapted from eatingwell.com)

2 t. ground coriander

1 t. ground cumin

1 t. fennel seeds

3/4 t. salt (plus more to taste)

1/2 t. ground turmeric

1 1/3 - 1 1/2 lb. boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces

3 T. olive oil, divided

2 large carrots, cut into 1/4 inch thick slices

1 large green bell pepper (or yellow, or red) cut into 1 inch cubes (I used red)

1 small yellow onion, cut into 1/2" pieces

4 large cloves garlic, thinly sliced

1 jalapeno, seeded and diced

1 T. lime juice

1/2 c. firmly packed fresh mint leaves, finely chopped

Combine coriander, cumin, fennel seeds, salt and turmeric in a medium sized bowl.  Add chicken and stir until coated with the spice mixture.

Preheat a wok or large skillet over high heat.  Add 2 T. oil.  When the oil is shimmering, add carrots, bell pepper, onion, garlic and jalapeno and season with salt.  Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes.  Transfer to a plate.

Reduce heat to medium high and add the remaining 1 T. oil to the pan.  Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes.  Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.

To make this recipe ahead you can make the entire thing as written above and store in individual containers for reheating later or do the following:

1.  Combine coriander, cumin, fennel seeds, salt and turmeric in a medium sized bowl.  Add chicken and stir until coated with the spice mixture.  Cover and refrigerate.
2.  Cut carrots, bell pepper, onion, garlic and jalapeno and place in a ziploc bag or a bowl with a lid and refrigerate.  
3.  Juice the lime and place in a small bowl with a lid and refrigerate.
4.  When you are ready to cook:  preheat a wok or large skillet over high heat.  Add 2 T. oil.  When the oil is shimmering, add the vegetables and season with salt.  Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes.  Transfer to a plate.  Reduce heat to medium high and add the remaining 1 T. oil to the pan.  Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes.  Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.

Serves 4 (311 calories each serving excluding brown rice) according to my calculator on loseit.com