Malaysian Spiced Chicken
From: Better Homes and GardensThe ingredient list may appear lengthy but its blend of spices give this Malaysian dish its characteristic flavors.
Servings: 4 servings
Prep: 35 mins
Total: 35 mins
- Rate and Comment
- Add to Shopping List
Ingredients
12 ounces skinless, boneless chicken thighs
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon ground cloves
2/3 cup water
1/4 cup cider vinegar
3 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon cooking oil
1 tablespoon grated fresh ginger
4 cloves garlic, minced
2 medium onions, cut into thin wedges
1 medium red or green sweet pepper, cut into strips (1 cup)
1/2 stalk lemon grass, cut into 2-inch pieces, or 1/2 teaspoon finely shredded lemon peel
2 cups hot cooked couscous or rice
3 tablespoons coarsely chopped roasted peanuts
Fresh rosemary sprigs (optional)
Directions
1. Cut chicken into 1-inch pieces. In a medium bowl combine coriander, cumin, turmeric, nutmeg, cinnamon, ground red pepper, and cloves. Add chicken; stir to coat. Set aside.
2. For sauce, in a small bowl stir together water, vinegar, sugar, cornstarch, and salt. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions, sweet pepper, and lemon grass or lemon peel; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from the wok. Discard lemon grass, if used.
4. Add chicken mixture to the hot wok. Stir-fry chicken for 3 to 4 minutes or until no pink remains, scraping the bottom of the wok constantly to prevent spices from sticking. Push chicken from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked couscous or rice. Sprinkle with peanuts. Garnish with fresh rosemary, if desired. Makes 4 servings.
Make-ahead tip
Prepare vegetables; cover and chill up to 4 hours.
Prepare vegetables; cover and chill up to 4 hours.
Nutrition Facts
Calories 350, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 41 mg, Sodium 456 mg, Carbohydrate 44 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Better Homes and Gardens
- Crowd-Pleasing Casseroles
- Super Slow-Cooker Chicken
- Our Best 20-Minute Meals
- Subscribe - Free Year
- Cooking time and temperature charts
