Sunday Feast № 39 | Spicy Chicken Stir-fry

Keeping it very brief this time. It's been a long while since I made this one, and since I am burrowing through my recipe notes, it was time to make it. The spices give this dish a warmth that has nothing to do with heat but everything with aroma. With this amount of vegetables, you can skip sides like rice or noodles, unless you absolutely must have them for a trio on a plate. Serves 4.

½ tsp ground tumeric ½ tsp ground ginger 1 tsp salt 1 tsp ground black pepper 2 tsp ground cumin 1 tbsp ground coriander 1 tbsp caster sugar 450 g/16 oz/1 lb boneless chicken breast skinned 1 bunch spring onions 4 celery sticks 1-2 red pepper(s) seeded 1 yellow pepper seeded 175 g/6 oz/0.4 lb zucchini 175 g/6 oz/0.4 lb sugar snap peas sunflower/canola oil for frying 1 tbsp lime juice 1 tbsp clean honey

Mix together the tumeric, ginger, salt, pepper, cumin, coriander, and sugar until well combined. Cut the chicken into bite sized strips, add to the spice mixture, and stir to coat the chicken pieces thoroughly. Set aside. Prepare vegetables by cutting the spring onions, celery and peppers into 5 cm/2 in long thin strips, and cby cutting the zucchini at a slight angle into thin rounds, and by top-tail-ing peas. Heat 2 tbsp oil in a preheated wok. Stir fry the chicken in batches until cooked through and golden, adding a little more oil if necessary. Remove from the wok and keep warm. Add a little more oil to the wok and cook the spring onions, celery, peppers, and zucchini over a medium heat for ~8-10 min, until they begin to soften and turn golden. Add the peas and cook for further 2 min. Return the chicken to the wok, with lime and honey. Cook for 2 min. Serve immediately.