Exotic Oriental Chicken Stir Fry

A delightful and flavorful dish bursting with a combination of spices and fresh ingredients, served over white rice for a satisfying meal.

Ingredients

2	lightly beaten fried and cut into thin strips
2	cut into thin strips
1	teaspoon grated fresh coriander
1	teaspoon ground cumin
1	teaspoon fresh ginger, grated
1	teaspoon black pepper
1⁄2	teaspoon salt
2	tablespoons olive oil
1	cut into very thin matchsticks
4	sliced
1	cut into matchsticks
1⁄2	cut into half rings
2	pressed or minced
1⁄4	cup chopped to raisin size
1	cup strings removed and cut in half
3	cut into bite size pieces (or regular baby bok choy)
2	cups packed, cut into strips
1⁄4	cup chopped
1	cut into 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	chopped
1⁄2	cup roughly chopped

Instructions

• 1. Begin by lightly beating the eggs and frying them thin like a pancake. Once cooked, cut them into strips and set aside.
  2. Next, cut the chicken breasts into thin strips and place them in a plastic bag. In a small bowl, combine coriander, cumin, ginger, salt, and pepper. Add the mixture to the plastic bag with the chicken, shake to coat the chicken evenly, and refrigerate for at least 15 minutes.
  3. Heat olive oil in a wok or large nonstick fry pan over medium-high heat.
  4. Add the marinated chicken and spices along with any accumulated juices to the pan. Stir-fry for 2 minutes.
  5. Incorporate carrots, mushrooms, fennel, and onion rings into the wok. Stir-fry for 5 to 8 minutes or until the chicken is cooked through. Reduce the heat, add garlic, and cook for an additional minute.
  6. Add apricots and snap peas to the wok, stir-fry for 2 minutes. Then, introduce baby bok choy, spinach, parsley, and roasted red pepper strips. Stir-fry just until wilted, about 2 minutes. Finally, add the roasted red pepper strips and stir-fry until heated through, approximately 1 minute.
  7. In a small bowl, whisk together white wine, oyster sauce, fish sauce (if using), soy sauce, and cornstarch. Pour this mixture into the wok, cook and stir until the sauce thickens, about 2 minutes.
  8. Add the fried egg strips to the wok and mix thoroughly.
  9. Transfer the stir fry to a serving platter and garnish with chopped green onions and cashews.
  10. Serve the dish hot either on its own or over plain white rice. This recipe serves 4 when served alone, or 6 when served over rice.

Jul 19, 2024