Ethiopian-Inspired Stir-Fried Chicken With Seasonal Vegetables
A vibrant and flavorful stir-fry featuring tender chicken pieces quickly cooked with a medley of fresh, seasonal vegetables, inspired by traditional Ethiopian spices and flavors. This recipe offers a quick weeknight meal that showcases the rich spice heritage of Ethiopian cuisine while embracing the convenience of stir-frying.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPat the chicken pieces dry with paper towels to help them brown well.
- No timer neededHeat the vegetable oil in a large wok or frying pan over medium-high heat until shimmering.
- 05:00Add the chicken pieces in a single layer and stir-fry for 5 minutes until golden brown and almost cooked through. Remove chicken from the pan and set aside.
- 03:00Add the sliced onion, minced garlic, and ginger to the pan. Stir-fry for 3 minutes until the onions soften and become translucent.
- 01:00Sprinkle in the berbere spice and mitmita (if using). Stir well for 1 minute to release their aromas.
- 05:00Add the carrot, bell pepper, green beans, and zucchini. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
- No timer neededReturn the chicken to the pan. Add the tomato paste and chicken stock, stir to combine and coat everything evenly.
- 04:00Cook for an additional 3-4 minutes, stirring occasionally, until the chicken is fully cooked (internal temperature should reach 756C/1656F) and the sauce is slightly thickened.
- No timer neededSeason with salt and black pepper to taste. Garnish with fresh cilantro or parsley if desired, and serve immediately.
Chef tips
- Use a high smoke point oil like vegetable or canola to prevent burning during stir-frying.
- Cut vegetables uniformly to ensure even cooking.
- Do not overcrowd the pan to allow proper browning of chicken.
- Adjust the amount of berbere and mitmita according to your spice preference.
- Use a meat thermometer to verify chicken has reached a safe internal temperature of 756C (1656F).
Equipment check
- large wok or large frying pan
- knife
- cutting board
- measuring spoons
- wooden spoon or spatula
Nutrition per serving
- Calories350
- Protein32 g
- Carbs15 g
- Fat18 g
Tags
Behind the dish.
Overview
This Ethiopian-inspired stir-fry combines tender chicken with a colorful assortment of seasonal vegetables, all infused with warm, aromatic Ethiopian spices like berbere and mitmita. The quick stir-fry technique locks in freshness and flavor, making it perfect for a nutritious weeknight dinner.
Why you’ll love it
- Fast and easy cooking that doesn't compromise on authentic Ethiopian flavor.
- Uses fresh, seasonal vegetables which can be customized based on availability.
- Richly spiced with a unique blend, offering a delicious twist on the classic stir-fry.
- High in protein and colorful vegetables for a balanced meal.
Ingredient notes
- Chicken thighs: Use boneless, skinless thighs for moist and tender bites; chicken breasts can be substituted but may be less juicy.
- Berbere spice: A key Ethiopian spice blend with chili, garlic, ginger, fenugreek, and other spices; available at specialty stores or online.
- Seasonal vegetables: Feel free to use vegetables like bell peppers, carrots, zucchini, green beans, or snap peas depending on what’s fresh and available.
- Mitmita: Optional spicy chili powder for a fiery kick; adjust to taste.
Serving & storage
Serve hot over steamed rice, injera, or your favorite grain. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly until steaming hot before serving. Always ensure chicken is cooked to an internal temperature of 75°C (165°F) for food safety.
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