Preparation time: 35 minutes

Cooking time:

Serves: 4 servings, 1 ¼ cups each

Calories: Approximately 360 calories per serve 


  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tbsp. corn-starch
  • 3/4 tsp salt
  • 1/2 tsp ground turmeric
  • 500 gram chicken breasts, trimmed and cubed
  • 3 tbsp. canola oil
  • 1 large green bell pepper, cubed
  • 2 large carrots, thickly sliced
  • 4 large cloves garlic, sliced
  • 1 small red onion, diced
  • 3 dried red chilli, stemmed
  • 1/2 cup fresh mint leaves (firmly packed), chopped
  • 1 tbsp. lime juice


Step 1:  Grind fennel, cumin and coriander seeds until mixture is coarsely ground.

Step 2:  Transfer ground spices to a medium bowl and add salt, turmeric and corn-starch. Stir until combine. Then, add chicken and mix until chicken is well coated with spice.

Step 3:  Over high heat, pre-heat a wok with 2 tbsp oil. Add bell pepper, carrots, garlic, onion, and chilli when oil shimmers. Stir vegetables until they begin to turn brown (4 to 6 minutes). Set aside on a plate.

Step 4: Reduce heat to medium-high heat. Add remaining oil to the pan. Cook seasoned chicken for approx. 7 mins  or until cooked through. Stir in the vegetables, mint and lime juice until  heated. Serve with 3/4 Cup Brown Rice with a splash of lime