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Adapted from a recipe found on Taste.com.au. I had some lonely plum sauce in the fridge so this was a great find!
- Heat the wok over medium heat. Add the cashews and cook, tossing for 2-3 minutes or until golden. Transfer to a plate.
- Heat half the oil in a wok over high heat until just smoking. Add half the chicken and stir-fry, for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
- Heat the remaining oil in the wok over high. Add the vegetables, garlic and ginger to the wok and stir-fry, for 2-3 minutes or until the vegetables are just tender.
- Return the chicken to the pan with the plum and sweet chilli sauce and stir-fry for 1-2 minutes or until heated through. Spoon rice among serving bowls and top with the stir-fry. Scatter with the coriander leaves and serve immediately.