Chicken Oriental Stir Fry

READY IN: 55mins
Recipe by Derf2440

this is an entry for the RSC Winter - January 2005 - Main course

Top Review by AKillian24

Wow! This has an amazing flair to it! A distinctive Asian taste... with a twist! (Maybe the cumin?). Both DH and I adored it...I've never seen him eat so many veggies in one sitting! I didn't have fennel on hand, so I added a little more bok choy to fill in and it was superb. The cook times / order of ingredients left every piece in this dish cooked perfectly. I didn't have canned roasted peppers, so I quickly roasted a fresh one and it worked great. Thanks!!

Ingredients Nutrition

Directions

  1. Lightly beat eggs, fry thin like a pancake, cut in strips, set aside.
  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.
  3. Refrigerate until ready to use at least 15 minutes.
  4. Add olive oil to a wok or large nonstick fry pan.
  5. Over medium high heat, add chicken and spices with any accumulated juices,stir fry for 2 minutes.
  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.
  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.
  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.
  9. Add fried egg strips and mix.
  10. Remove to serving platter; sprinkle with chopped green onions and cashews.
  11. Serve hot alone or over plain white rice.
  12. Alone serves 4, over rice serves 6.

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