Indian Chicken Stir-Fry

This stir-fry recipe is inspired by Indian Kadai chicken. To really knock it out of the park, serve it with a side of brown rice and Cilantro Chutney.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 4

Ingredients

1 Tbs. grated ginger
1 Tbs. grated garlic
1 serrano pepper, minced
½ tsp. garam masala
1 Tbs. + 1 Tbs. peanut oil
1 bell pepper (any color), chopped
1 small onion, chopped
1 lb. skinless, boneless chicken breasts or thighs, chopped
1 large tomato, chopped
½ tsp. kosher salt
a few cilantro sprigs

Instructions

In a small bowl, mix together the ginger, garlic, serrano, garam masala, and 1 Tbs. oil.
In a large nonstick pan, heat the remaining 1 Tbs. oil over high heat until very hot but not smoking. Stir-fry the bell pepper and onion until charred in spots, 1–2 minutes. Remove from the pan.
Add the ginger mixture to the pan. Stir-fry until fragrant, about 30 seconds. Add the chicken, tomato, and salt. Stir-fry until the chicken is cooked, 2–3 minutes. Return the vegetables to the pan and toss everything together.
Garnish with the cilantro.