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Given Malaysia's location in the island crossroads of Southeast Asia and its importance in the spice trade, it's no surprise that the cuisine embraces a mix of cultures and uses a wealth of spices. This Malaysian-inspired dish boasts a blend of both Indian and Asian Influences.

Malaysian-Style Spiced Chicken

12 ounces skinless, boneless chicken thighs or breast halves

2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 teaspoon ground turmeric

1 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2/3 cup water

1/4 cup cider vinegar

3 tablespoons sugar

1 tablespoon cornstarch

1/2 teaspoon salt

1 tablespoon peanut or vegetable oil

1 tablespoon freshly grated ginger

4 garlic cloves, finely minced

2 medium onions, cut into thin wedges

1 medium red or green bell pepper, cut into strips

1/2 of a stalk lemongrass, cut into 2-inch pieces, or 1/2 teaspoon finely shredded lemon peel

Hot cooked couscous or rice

3 tablespoons coarsely chopped roasted peanuts

1. Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces.
2. In a medium bowl, combine coriander, cumin, turmeric, nutmeg, cinnamon, ground red pepper, and cloves. Add chicken; stir to coat; set aside.
3. For sauce, in a small bowl stir together water, vinegar, sugar, cornstarch and salt. Set aside.
4. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions, bell pepper and lemongrass or lemon peel. Stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok. If used, discard lemongrass.
5. Add chicken mixture to wok. Stir-fry for 3 to 4 minutes or until chicken is tender and no longer pink, scraping bottom of wok constantly to prevent spices from sticking. Push chicken from center of wok.
6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through.
7. Serve immediately with hot cooked couscous or rice. Sprinkle individual servings with chopped roasted peanuts.

Makes 4 servings.