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Jeff Nathan’s Asian Chicken Stir Fry


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Jeff Nathan's Asian Chicken Stir Fry


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Jeff Nathan’s Asian Chicken Stir Fry


  • Ready Time : 0 min


6 Servings


  • 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


  1. 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.
  2. 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


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com

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