Chicken Oriental Stir Fry
Created by Derf on March 2, 2013
- Servings: 4 - 6
- Prep Time: 35m
- Cook Time: 15m
- Recipe #8413
Ingredients
- 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
How to Make
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Step 1: Lightly beat eggs, fry thin like a pancake, cut in strips, set aside.
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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.
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Step 3: Refrigerate until ready to use at least 15 minutes.
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Step 4: Add olive oil to a wok or large nonstick fry pan.
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Step 5: Over medium high heat, add chicken and spices with any accumulated juices,stir fry for 2 minutes.
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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.
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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.
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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.
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Step 9: Add fried egg strips and mix.
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Step 10: Remove to serving platter; sprinkle with chopped green onions and cashews.
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Step 11: Serve hot alone or over plain white rice.
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Step 12: Alone serves 4, over rice serves 6.
Nutritional Facts
- Serving Size: 1 (473.8 g)
- Calories 492.2
- Total Fat - 25 g
- Saturated Fat - 7.9 g
- Cholesterol - 186.6 mg
- Sodium - 1605.9 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 7.2 g
- Sugars - 10.5 g
- Protein - 35.6 g
- Calcium - 176.8 mg
- Iron - 5.3 mg
- Vitamin C - 61.6 mg
- Thiamin - 0.4 mg