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Chicken Oriental Stir Fry

Here's how you make Chicken Oriental Stir Fry
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  • Servings: 4 - 6
  • Prep: 35m
  • Cook: 15m
    • The following recipe serves 4 - 6 people.

Ingredients

The ingredients are:
  • 2 large eggs (lightly beaten fried and cut into thin strips)
  • 2 boneless skinless chicken breast (cut into thin strips)
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons oil (olive oil)
  • 1 small carrot (cut in very thin matchsticks)
  • 4 large mushrooms, sliced
  • 1 small fennel bulb (cut in half, then into matchsticks)
  • 1/2 medium red onions, cut into half rings
  • 2 garlic cloves, pressed or minced
  • 1/4 cup dried apricots, chopped to raisin size
  • 1 cup snap peas, strings removed and cut in half
  • 3 heads baby bok choy (cut in bite size pieces or regular baby bok choy)
  • 2 cups spinach, packed, cut in strips
  • 1/4 cup fresh parsley, chopped
  • 1 roasted red peppers, cut in strips (bottled is good)
  • 1/4 cup white wine
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 green onions, chopped
  • 1/2 cup cashews, coarsely chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Lightly beat eggs, fry thin like a pancake, cut in strips, set aside.

  • Step 2: Cut chicken breasts into thin strips and place in plastic bag; in a small bowl mix together coriander, cumin, ginger, salt and pepper, add to plastic bag, shake to coat chicken.

  • Step 3: Refrigerate until ready to use at least 15 minutes.

  • Step 4: Add olive oil to a wok or large nonstick fry pan.

  • Step 5: Over medium high heat, add chicken and spices with any accumulated juices,stir fry for 2 minutes.

  • Step 6: Add carrots, mushrooms, fennel, and onion rings ; stir fry for 5 to 8 minutes; until chicken is cooked through, reduce heat and add garlic, cook stirring 1 minute.

  • Step 7: Add apricots, snap peas, stir fry 2 minutes, add baby bok choy, spinach and parsley, stir fry just until wilted, about 2 minutes; add roasted red pepper strips, stir fry just until heated through, about 1 minute.

  • Step 8: In a small bowl, whisk together, white wine, oyster sauce, fish sauce if using, soy sauce , and cornstarch; add to wok , cook and stir until sauce thickens , about 2 minutes.

  • Step 9: Add fried egg strips and mix.

  • Step 10: Remove to serving platter; sprinkle with chopped green onions and cashews.

  • Step 11: Serve hot alone or over plain white rice.

  • Step 12: Alone serves 4, over rice serves 6.

We hope you enjoy this recipe!

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