Cumin-Scented Stir Fry

• 1/2 pound boneless skinless chicken breast thinly sliced
• 1/4 cup reduced sodium soy sauce divided
• 2 teaspoons cornstarch divided
• 3 tablespoons medium dry sherry or a mixture of rice vinegar and sugar
• 2 tablespoons vegetable oil divided
• 2 tablespoons ginger minced peeled, divided
• 2 teaspoons minced garlic
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon hot red pepper flakes or more to taste
• 4 inches celery ribs
• 1/4 leaves
• 2 carrots peeled and sliced
• 1/2 cup broccoli florets steamed or frozen
• 1/2 white onion

1. Slice chicken across the grain about 1/8 inch thick. Toss chicken with 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon garlic, 1 teaspoon ginger and a pinch of salt. Allow to marinate while you chop the veggies.
2. Stir together rice wine, remaining soy sauce, and remaining 1/4 teaspoon cornstarch.
3. Heat wok over high heat until smoking, then pour 1 tablespoon oil down side and swirl to coat. Add chicken in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
4. Add remaining oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery, onion, broccoli and carrots then stir-fry 3 minutes, then add chicken and juices and stir-fry 3 minutes. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 2 minutes. Remove from heat and stir in celery leaves.
5. Serve on a bed of steamed rice or brown rice.

chicken, soy sauce, cornstarch, sherry, vegetable oil, ginger, garlic, cumin seeds, hot red pepper, celery ribs, leaves, carrots, broccoli florets steamed, white onion

Taken from www.yummly.com/recipe/Cumin-Scented-Stir-Fry-1654049 (may not work)