Chicken Oriental Stir Fry

Recipe by Derf2440
READY IN: 55mins




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