Chicken Oriental Stir Fry

środa, 29 stycznia 2014

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

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.

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