This stir-fry is typical of Northern Indian cuisine, with its emphasis on fresh vegetables.
Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine.
Add chicken and stir until coated with the spice mixture.
Preheat a large flat-bottom wok or cast-iron skillet over high heat.
Add 2 tablespoons oil.
When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles.
Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes.
Transfer to a plate.
Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan.
Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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