Chicken Oriental Stir Fry Recipe

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Ingredients:

Serving

2 eggs, lightly beaten fried and cut into thin strips
2 boneless skinless chicken breast halves, cut into thin strips
1 tsp coriander
1 tsp cumin
1 tsp grated fresh ginger
1/4 tsp pepper
1/2 tsp salt
2 tbsp 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 tbsp oyster sauce
1 tbsp fish sauce (optional)
2 tbsp soy sauce
1 tbsp cornstarch
2 green onions, chopped
1/2 cup cashews , rough chopped

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	506.62 Kcal (2121 kJ)
Calories from fat	245.42 Kcal
		% Daily Value*
Total Fat	27.27g	42%
Cholesterol	161.85mg	54%
Sodium	1886.85mg	79%
Potassium	1296.08mg	28%
Total Carbs	30.61g	10%
Sugars	10.69g	43%
Dietary Fiber	5.77g	23%
Protein	36.69g	73%
Vitamin C	65.2mg	109%
Vitamin A	0.7mg	24%
Iron	67.5mg	375%
Calcium	123.8mg	12%

Amount Per 100 g
Calories	112.56 Kcal (471 kJ)
Calories from fat	54.53 Kcal
		% Daily Value*
Total Fat	6.06g	42%
Cholesterol	35.96mg	54%
Sodium	419.2mg	79%
Potassium	287.95mg	28%
Total Carbs	6.8g	10%
Sugars	2.38g	43%
Dietary Fiber	1.28g	23%
Protein	8.15g	73%
Vitamin C	14.5mg	109%
Vitamin A	0.2mg	24%
Iron	15mg	375%
Calcium	27.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.6

Points
13

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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