Categories: Carrots, Chicken

Ingredients

• 2 Tbsp cornstarch
• 1 1/2 Tsp ground coriander
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cardamom
• 1/8 tsp ground cloves
• 3/4 cup chicken broth
• 1 lb skinless, boneless chicken breasts, cut for stir-fry
• 2 Tbsp vegetable oil
• 3 carrots, cut into matchsticks
• 1 large onion, halved and thinly sliced
• 1 lb all-purpose potatoes, peeled and cut into 1/4-inch chunks
• 3 cloves garlic, slivered
• 1 Tbsp chopped parsley

Directions

1. In large bowl, stir together cornstarch, 1 tsp coriander, the cumin, 1/2 tsp salt, the pepper, cardamom, and cloves. Whisk in 1/4 cup of broth until smooth. Add chicken and toss to coat.

2. In large nonstick skillet, beat 1 tablespoon of oil over medium-high heat. Lift chicken from its marinade. Add chicken to pan and saute, stirring constantly, 4 minutes or until golden brown and cooked through. With slotted spoon, transfer chicken to plate.

3. Add remaining 1 tablespoon oil to pan along with carrots, onion, potatoes, garlic, remaining 1/2 teaspoon coriander, and 1/4 teaspoon salt, and cook, stirring frequently, 5 minutes or until carrots are crisp-tender. Stir in reserved marinade and remaining 1/2 cup broth, and bring to a boil. Boil 2 minutes or until potatoes are tender. Return chicken to pan and cook 1 minute or until heated through. Serve chicken and vegetables topped with parsley.

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