Jeff Nathan’s Asian Chicken Stir Fry
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Jeff Nathan’s Asian Chicken Stir Fry
Times
- Ready Time : 0 min
Servings
6 Servings
Ingredients
- 1 tablespoon peanut or vegetable oil
- 3 cups roasted, thinly sliced chicken breast meat
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1 small red bell pepper, seeded and cut into ¼-inch thick strips
- ⅔ cup fresh pineapple chunks (½-inch dice)
- ⅔ cup chopped peeled granny smith apple (½-inch dice)
- ⅓ cup roasted unsalted cashews
- 2 large leaves and stems bok choy, cut into ¼-inch wide thin strips
- 2 large leaves nappa cabbage, shredded
- 3 tablespoons teriyaki sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons dark Asian sesame oil
- Cooked basmati or jasmine rice, for serving
Directions
- Heat the peanut oil in a large skillet over high heat. Add the chicken meat and cook, stirring frequently, about 3 minutes. Stir in the garlic and ginger and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the red pepper, apple, pineapple, and cashews and stir-fry until the red pepper is crisp-tender, about 2 minutes. Add the bok choy, cabbage, teriyaki, and hoisin sauces. Stir well to combine. Remove from the heat and mix in the sesame oil. Serve with the rice.
About Alison and Jeff Nathan
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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