Ingredients
-
2
-
2
-
1
-
1
-
1
-
1/4
-
1/2
-
2
-
1
-
4
-
1
-
1/2
-
2
-
1/4
-
1
Directions
Chicken Oriental Stir Fry, this is an entry for the RSC Winter – January 2005 – Main course, 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!!, 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)
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Steps
|
1
Done
|
Lightly Beat Eggs, Fry Thin Like a Pancake, Cut in Strips, Set Aside. |
|
2
Done
|
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
Done
|
Refrigerate Until Ready to Use at Least 15 Minutes. |
|
4
Done
|
Add Olive Oil to a Wok or Large Nonstick Fry Pan. |
|
5
Done
|
Over Medium High Heat, Add Chicken and Spices With Any Accumulated Juices,Stir Fry For 2 Minutes. |
|
6
Done
|
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
Done
|
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
Done
|
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
Done
|
Add Fried Egg Strips and Mix. |
|
10
Done
|
Remove to Serving Platter; Sprinkle With Chopped Green Onions and Cashews. |
|
11
Done
|
Serve Hot Alone or Over Plain White Rice. |
|
12
Done
|
Alone Serves 4, Over Rice Serves 6. |
