Malay Spiced Chicken

* Exported from MasterCook II *

Malay Spiced Chicken

Recipe By : F.A.T.R. Quick & Easy Stir-Fry Recipes No.76, 1995
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 pound boneless skinless chicken breasts
2 medium onions
4 cloves garlic
1 piece fresh ginger root-3/4 inch long -- peeled
1 teaspoon ground cumin
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon ground cloves
3 tablespoons vegetable oil
1 teaspoon lemon peel
2/3 cup water
1 tablespoon sugar
2 tablespoons distilled white vinegar
1/2 teaspoon salt
Hot cooked rice

Rinse chicken; pat dry with paper towels. Cut chicken crosswise into 1/2
inch wide strips. Chop onions, garlic and ginger. Combine cumin, nutmeg,
turmeric, cinnamon, red pepper, and cloves in cup. Set aside.

Heat wok over medium heat until warm. Add spice mixture; cook and stir
until lightly toasted and fragrant. Return spice mixture to bowl.
Increase heat to high.

Drizzle oil into wok and heat 30 seconds. Add onions, garlic, ginger and
lemon peel; stir fry about 5 minutes or until lightly browned. Add
chicken and spice mixture; stir fry until chicken is no longer pink in
center and is coated with spice mixture. Stir in water, sugar, vinegar
and salt. Bring to a boil. Stir until half the liquid evaporates and
mixture thickens. Spoon chicken mixture over rice.
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