Ginger Plum Chicken Stir Fry |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
olive oil |
700 g chicken breasts, sliced thinly |
1 onion, sliced thinly |
3 garlic cloves, crushed |
2 teaspoons fresh ginger, grated |
2 red chilies, chopped finely (add as many or few seeds as you want.) |
1 tablespoon soy sauce |
200 g green cabbage, shredded (i used and asian cabbage.) |
2 small carrots, cut into matchsticks |
5 broccoli florets, chopped |
50 g snow peas, trimmed |
120 g bean sprouts |
8 dried whole shiitake mushrooms, soaked, sliced thinly |
3 tablespoons sweet chili sauce |
3 tablespoons plum sauce |
2 green onions, sliced thinly |
Directions:
1. Heat 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.
2. Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
3. Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
4. Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
5. To Serve: Place in bowls or on plates and garnish with green onions.
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