Quick Chicken Stir Fry

I came across the marinade in another recipe and decided to personalize it a little. The garlic is my addition and increased the cumin used. I did not use the spicy Indian chili powder I usually use. Instead used the one which came in my spice rack. It was delicious and even my two year old son loved it.

Ingredients

Boneless skinless chicken thighs – ½ lb
Soy sauce – 3 tbsp
Water – 3 tbsp
Cornstarch – 1 tbsp
Garlic – 2 cloves, minced
Chili powder – 1 tsp
Ground cumin – ½ tsp
Napa cabbage – 2 cups sliced
Carrots – 1 cup, sliced very thin
Red bell pepper – 1 small, chopped

Method

Partially freeze the chicken. Slice it thinly into bite-size strips. Place the chicken in a heavy plastic bag.

For marinade, combine soy sauce, garlic, water and cornstarch; pour half the marinade over chicken. Marinate in refrigerator for 30 minutes; reserve the remaining marinade.

Preheat nonstick skillet over high heat; add vegetable oil, chili powder and cumin. Stir-fry the chicken until browned; remove.

Add carrots and red pepper to wok; stir-fry 2 minutes or until crisp-tender. Add the napa cabbage and stir- fry for another minute.

Add the chicken and the reserved marinade; stir-fry 1-2 minutes or until heated through.