1 leaner protein
1 vegetable serving
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon salt
1/2 teaspoon ground turmeric
2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
4 teaspoons canola oil, divided
1 1/2 cups green bell pepper, cut into 1-inch cubes
1 cup sliced spring onion
4 large cloves garlic, thinly sliced
3 dried red chilies, such as Thai, cayenne or chile de arbol, stemmed
2 teaspoons lime juice
1/2 cup firmly packed fresh mint leaves, finely chopped
1. Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
2. Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 teaspoons oil. When the oil is shimmering, bell pepper, onion, garlic and chilies. Cook, stirring until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
3. Reduce heat to medium-high and add the remaining 2 teaspoons oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
Calories 271 per serving
Serve over 1 cup of shirataki noodles per serving. This will add 2 vegetable servings.