Best 2 Chicken Oriental Stir Fry Recipes

Craving an easy yet flavorful meal? Look no further than this Chicken Oriental Stir-fry recipe!

This dish combines tender chicken, a medley of crisp vegetables, and a delectable Oriental sauce for a symphony of flavors in every bite. The chicken is stir-fried to perfection, resulting in succulent and juicy morsels coated in a savory sauce brimming with umami and tangy notes. Accompanying the chicken is a delightful array of vegetables, each contributing its unique texture and flavor. Colorful bell peppers add a vibrant crunch, while tender-crisp broccoli florets bring a satisfying bite. Carrots lend a touch of natural sweetness, and sliced water chestnuts introduce a subtle nuttiness. The star of the show, the Oriental sauce, is a harmonious blend of soy sauce, rice vinegar, sesame oil, and ginger that elevates the dish to new heights. Prepare to embark on a culinary journey with this irresistible Chicken Oriental Stir-fry that promises to tantalize your taste buds and leave you craving more.

Let's cook with our 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 ingredients will give your stir-fry the best flavor. If possible, use organic, free-range chicken and fresh vegetables.
Choose the Right Oil: Use a high-heat oil like grapeseed or avocado oil for stir-frying. These oils have a high smoke point, which means they can withstand high temperatures without burning.
Don't Overcrowd the Pan: When stir-frying, it's important not to overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to steam rather than fry.
Cook in Batches: If you have a lot of ingredients to stir-fry, cook them in batches. This will help ensure that everything cooks evenly.
Use a Wok or Large Skillet: A wok or large skillet is ideal for stir-frying. The sloping sides of a wok help to keep the food moving, which is essential for even cooking.
Stir-Fry Over High Heat: Stir-frying is a high-heat cooking method. Make sure your pan is hot before adding the ingredients and keep the heat high throughout the cooking process.
Don't Overcook the Food: Stir-fried food should be cooked quickly and retain its crunch. Don't overcook the food, or it will become tough and chewy.
Add Sauce at the End: If you're using a sauce, add it at the end of the cooking process. This will help prevent the sauce from burning.
Serve Immediately: Stir-fried food is best served immediately. The longer it sits, the more likely it is to become soggy.

Conclusion:

Chicken oriental stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. With a few simple ingredients and a little bit of planning, you can create a flavorful and satisfying stir-fry that the whole family will enjoy. 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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