Wok Seared Chicken Thighs with Veggies

2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon cornstarch
1/4 teaspoon garlic salt
1/2 teaspoon ground turmeric
8 oz boneless, skinless chicken thighs trimmed and cut into 1-inch cubes
2 tablespoons olive oil
2 large carrots, cut into 1/4-inch-thick slices
1 med. red bell pepper, cut into 1-inch cubes
1 small red onion, cut into 1/2-inch cubes
6 large cloves garlic, thinly sliced
1 tsp. hot chili flakes
1 tablespoon lime juice

1.Mix first 5 ingredients in bowl (coriander through 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 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and hot pepper flakes. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
3. Reduce heat to medium-high and add PAM 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 and lime juice until heated through, about 30 seconds.

I served it over Roasted Mashed Cauliflower, Carrots, Onion,Garlic & Mushrooms. Quite a keeper.

Number of Servings: 2

Recipe submitted by SparkPeople user MYSHARONANY.