Chicken Oriental Stir Fry

Submitted by Derf2440

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

 

• Ready In: 55mins
• Ingredients: 26
• Serves: 4

ingredients

• 2 eggs, lightly beaten fried and cut into thin strips
• 2 boneless skinless chicken breast halves, 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 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 onion, cut into half rings
• 2 garlic cloves, pressed or minced
• 1⁄4 cup dried apricot, chopped to raisin size
• 1 cup snap peas, strings removed and cut in half
• 3 heads baby shanghi 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 pepper, 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, rough chopped

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.

Reviews

[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!!

 

[TOOLBELT DIVA]

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)