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.
