Name: Jeff Nathan’s Asian Chicken Stir Fry
Ingredients: 1 tablespoon peanut or vegetable oil; 3 cup roasted (thinly sliced chicken breast meat); 3 garlic cloves (minced); 2 teaspoon 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 tablespoon teriyaki sauce; 2 tablespoon hoisin sauce; 2 teaspoon dark Asian sesame oil; Cooked basmati or jasmine rice (for serving)

Jeff Nathan’s Asian Chicken Stir Fry

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Servings

Ingredients

1 tablespoon peanut or vegetable oil
3 cup roasted thinly sliced chicken breast meat
3 garlic cloves minced
2 teaspoon 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 tablespoon teriyaki sauce
2 tablespoon hoisin sauce
2 teaspoon dark Asian sesame oil
Cooked basmati or jasmine rice for serving

Instructions

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.