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Ginger Plum Chicken Stir Fry

5.0(5)

This is a yummy stir fry of chicken with plum and chili sauces, if you want to make this even quicker you could just buy a big bag of mixed asain stir fry veg to add, I had vegetables I needed to use up, I think that is the beauty of a stir fry they are so versatile and you can add any veg you like. I served this as is, it is enough for 3 generous portions or 4 smaller ones, if you want to make it a definite hearty meal for 4 just add about 300-400g noodles, my hubby and I are watching our carb intake at the moment so I do not serve a lot of meals with rice or noodles.

by The Flying Chef·published 2008-07-02

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Chicken Breast

Servings

(3–4)

Total time

35 min

prep 20 min

Calories / serving

547 kcal

Ingredients (16)

serves

olive oilolive-oil
700 g chicken breasts, sliced thinlychicken-breast
1 onion, sliced thinlyonion
3 garlic cloves, crushedgarlic
2 teaspoons fresh ginger, gratedginger
2 red chilies, chopped finely (add as many or few seeds as you want.)
1 tablespoon soy saucesoy-sauce
200 g green cabbage, shredded (I used and asian cabbage.)cabbage
2 small carrots, cut into matchstickscarrot
5 broccoli florets, choppedbroccoli
50 g snow peas, trimmedsnow-peas
120 g bean sproutsbean-sprouts
8 dried whole shiitake mushrooms, soaked, sliced thinlyshiitake-mushroom
3 tablespoons sweet chili sauce
3 tablespoons plum sauceplum-sauce
2 green onions, sliced thinlyscallion

Instructions (5 steps)

01Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.

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Rich recipe — supports nutrition-aware planning.