Wok-Seared Chicken and Vegetables (Kadhai murghi). (Ken BurrisEatingWell / February 20, 2014)

This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. Enjoy the smoky aromas that emanate from the pan and the combination of spices that titillate the taste buds.

Wok-Seared Chicken and Vegetables (Kadhai murghi)

Yield: 4 servings, 1 1/4 cups each

Active Time: 35 minutes

Total Time: 35 minutes

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 tablespoon cornstarch

3/4 teaspoon salt

1/2 teaspoon ground turmeric

1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes

3 tablespoons canola oil, divided

2 large carrots, cut into 1/4-inch-thick slices

1 large green bell pepper, cut into 1-inch cubes

1 small red onion, cut into 1/2-inch cubes

4 large cloves garlic, thinly sliced

3 dried red chilies, such as Thai, cayenne or chile de arbol, stemmed

1 tablespoon lime juice