Monday Recipe - Spicy Chicken Stir Fry

This week starts of Asian month on the Lethological Gourmet. This stir fry is Chinese with a touch of Thai in the lime juice.

It actually turned out pretty well. Whenever I make stir fry, it either seems to turn out really well or really badly, with no in between. Thankfully, it ended up quite flavorful and spicy (I added in some extra red pepper flakes, just in case). The cilantro is also my addition, just because I had a bunch extra fom another recipe that I didn't want to go to waste.

The recipe makes about four large servings, and I served it on a bed of quinoa.

Spicy Chicken Stir Fry
1/2t ground turmeric
1/2t ground ginger
t salt
t ground pepper
2t ground cumin
T ground coriander
t red pepper flakes (to taste)
T sugar
lb skinless, boneless chicken, cut into small pieces
1 bunch of scallions, sliced into small rounds
2 red bell peppers, cut into thin 2" strips
1 zucchini, cut into thin 2" strips
1 baby eggplant, peeled and cut into 2" strips
1 medium onion, cut into 2" strips
T lime juice
T honey
1/4-1/2C minced cilantro
oil

Mix the turmeric, ginger, salt, pepper, cumin, coriander, red pepper flakes and sugar in a bowl and mix well. Add the chicken to the spice mixture and coat thoroughly.

Heat 2T of oil in a pan and stir fry chicken until cooked through and golden brown. Remove from the pan and keep warm. Add a little more oil to the pan and cook veggies until soft. Add chicken, lime juice and honey. Add cilantro just before serving.