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Ingredients |
2/3 pound chicken cutlets
2 tsp lemon juice
1/2 tsp fennel seeds, ground
1/2 tsp cumin seeds, ground
1/2 tsp curry powder
1 tbsp fresh parsley or coriander
1 shallot, minced
2 tsp peanut oil
1 slice gingerroot
3 peaches, peeled and sliced
unsalted shelled pistachio nuts
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Method:
1. Slice chicken into finger-size ribbons and place
in a nonmetal bowl. Add lemon juice, fennel, cumin, curry powder, parsley,
and shallot and combine well. Marinate for an hour. |
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2. In a large wok or nonstick skillet, heat oil and
ginger over medium-high heat until fragrant. 3.
Discard ginger and add chicken mixture and marinade. Saute over high heat
until chicken is almost cooked through about 4 minutes.
4. Then add peaches and continue to saute until
peaches are heated through and chicken is cooked, about 1 minute more.
5. Serve hot over rice or skinny noodles,
sprinkled with pistachios. |
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