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Jeff Nathan's Asian Chicken Stir Fry

Jeff Nathan's Asian Chicken Stir Fry
  • 6 ServingsServings


  • 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


  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.
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