Cumin-Scented Stir Fry

Ingredients

• •½ pound chicken breast
• •¼ cup soy sauce
• •2 teaspoons cornstarch
• •3 tablespoons a mixture of rice vinegar and sugar
• •2 tablespoons vegetable oil
• •2 tablespoons ginger
• •2 teaspoons garlic
• •½ teaspoon cumin seeds
• •⅛ teaspoon red-pepper flakes
• •4 inches celery ribs
• •2 carrots
• •½ cup broccoli florets
• •½ onion

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Method

From foodista.com — read the original

1. 1Slice chicken across the grain about 1/8 inch thick. Toss chicken with 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon garlic, 1 teaspoon ginger and a pinch of salt. Allow to marinate while you chop the veggies.
2. 2Stir together rice wine, remaining soy sauce, and remaining 1/4 teaspoon cornstarch.
3. 3Heat wok over high heat until smoking, then pour 1 tablespoon oil down side and swirl to coat.
4. 4Add chicken in 1 layer and cook, turning occasionally, until browned, less than 1 minute.
5. 5Transfer to a bowl.
6. 6Add remaining oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds.
7. 7Add celery, onion, broccoli and carrots then stir-fry 3 minutes, then add chicken and juices and stir-fry 3 minutes. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 2 minutes.
8. 8Remove from heat and stir in celery leaves.
9. 9Serve on a bed of steamed rice or brown rice.