Spicy Chicken and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tim Rosefield's love for Thai and Vietnamese food inspired him to put together this spicy stir-fry, which he serves over basmati or long-grain white rice. Hot bean paste is available in jars at some well-stocked supermarkets and in Asian markets. If you can't find it, you can substitute 1 teaspoon hot sauce and 2 additional teaspoons soy sauce for the bean paste. Ingredients:
1 pound boned, skinned chicken breasts |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon ground dried turmeric |
1 tablespoon salad oil |
1 cup thinly sliced onion (4 oz.) |
1 1/2 tablespoons minced garlic |
1/2 tablespoon minced fresh ginger |
2/3 cup fat-skimmed chicken broth |
2 tablespoons rice vinegar |
1 tablespoon hot bean paste (see notes) |
1 teaspoon soy sauce |
1 teaspoon sugar |
1 zucchini (about 8 oz.), rinsed, halved lengthwise, and cut into 1/8- to 1/4-inch-thick slices |
8 ounces green beans, rinsed, ends and strings removed, and cut into 1-inch lengths |
Directions:
1. Rinse chicken and pat dry; cut into 1-inch chunks. In a bowl, combine chili powder, cumin, and turmeric. Add chicken and mix to coat.
2. Pour oil into a 12-inch frying pan or 14-inch wok over high heat; when hot, add onion, garlic, and ginger. Stir until onion is limp, about 2 minutes. Add chicken and stir until white on the outside but still slightly pink in the middle (cut to test), about 3 minutes.
3. Meanwhile, in a 2-cup glass measure, mix chicken broth, vinegar, bean paste, soy sauce, and sugar. Add to pan along with zucchini and green beans. Bring to a boil and cook, stirring occasionally, until vegetables are barely tender to bite and chicken is no longer pink in the center (cut to test), about 5 minutes. Pour into a serving dish.
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