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    You are in: Home / Recipes / Chicken Oriental Stir Fry Recipe
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    Chicken Oriental Stir Fry

    Chicken Oriental Stir Fry. Photo by Derf

    1/2 Photos of Chicken Oriental Stir Fry

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    Derf's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on March 03, 2008

      55

    • on February 09, 2006

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2005

      55

      I am sorry there can only be one winner in a cookoff such as RSC. Derf, I cannot say enough about the mix and blend of flavours in your Chicken Oriental Stir Fry. Even without chicken this recipe would be absolutely delicious; each vegetable cooked to perfection following your clear detailed instructions. A keeper; you get 10 out of 5 for this one. Incidentally, the rice was there for any who desired it, but I say, why spoil a perfect stir fry with rice? Fantastic. Four adults ate until it was gone; my guests looking for more, did not believe me when I told them it was gone... (Perhaps I should double the recipe and invite them all back for a repeat)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Oriental Stir Fry

    Serving Size: 1 (941 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 443.8
     
    Calories from Fat 177
    40%
    Total Fat 19.7 g
    30%
    Saturated Fat 3.7 g
    18%
    Cholesterol 139.9 mg
    46%
    Sodium 1689.3 mg
    70%
    Total Carbohydrate 39.6 g
    13%
    Dietary Fiber 11.6 g
    46%
    Sugars 15.3 g
    61%
    Protein 33.2 g
    66%

    The following items or measurements are not included:

    roasted red peppers

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