CHICKEN ORIENTAL STIR FRY

Chicken Oriental Stir Fry image

Make and share this Chicken Oriental Stir Fry recipe from Food.com.

Provided by Derf2440

Time 55m

Yield 4 serving(s)

Number Of Ingredients 26

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

Steps:

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.

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