Best 2 Chicken Oriental Stir Fry Recipes

Chicken oriental stir fry is a flavorful and versatile dish that can be enjoyed by people of all ages. It is a quick and easy meal that can be prepared in under 30 minutes. The combination of chicken, vegetables, and sauce creates a delicious and satisfying meal. This article will provide you with a step-by-step guide to create the perfect chicken oriental stir fry. You will learn how to select the right ingredients, prepare the chicken and vegetables, and create a flavorful sauce. With the help of this article, you will be able to create a delicious and satisfying chicken oriental stir fry that will be sure to please everyone at your table.

Here are our top 2 tried and tested recipes!

ORIENTAL CHICKEN STIR FRY

Oriental Chicken Stir Fry image

A light, easy Oriental-style meal. Kids love eating this with chopsticks! (Prep and cook times are approximate)

Provided by Denise in da Kitchen

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup cooking sherry
1/4 cup soy sauce (I use the lite kind)
2 tablespoons cider vinegar
1 teaspoon ground ginger
2 teaspoons cornstarch
2 tablespoons canola oil
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch lengths
3 scallions, cut into 1 inch lengths
1 cup sliced mushrooms
1 (8 ounce) can sliced water chestnuts, drained

Steps:

In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well.
In a wok or large frying pan, heat oil over medium-high heat.
Add chicken and stir-fry 2 minutes until meat turns white.
Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes.
Stir sauce and add to wok; stir over heat until sauce thickens.
Serve over rice.
**Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.

CHICKEN ORIENTAL STIR FRY

Chicken Oriental Stir Fry image

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

Provided by Derf2440

Categories One Dish Meal

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and prevent any scrambling during the cooking process.
Use Fresh Ingredients: Fresh vegetables and herbs will give your stir-fry the best flavor. If possible, try to buy organic produce.
Choose the Right Wok: A well-seasoned wok is essential for a good stir-fry. If you don't have a wok, you can use a large skillet or Dutch oven.
Heat Your Wok Properly: The wok should be very hot before you add the oil. This will help prevent the food from sticking.
Stir-Fry in Batches: If you're cooking a large amount of food, stir-fry it in batches. This will prevent the food from overcrowding the wok and becoming soggy.
Don't Overcook the Food: Stir-fries are meant to be cooked quickly over high heat. Overcooking will make the vegetables mushy and the chicken tough.
Serve Immediately: Stir-fries are best served immediately after they are cooked. This will ensure that the food is fresh and flavorful.

Conclusion:

Chicken Oriental stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With a few simple tips, you can create a stir-fry that is packed with flavor and nutrition. So next time you're looking for a quick and easy meal, give Chicken Oriental stir-fry a try. You won't be disappointed!

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