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    You are in: Home / Recipes / Ginger Plum Chicken Stir Fry Recipe
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    Ginger Plum Chicken Stir Fry

    Ginger Plum Chicken Stir Fry. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    The Flying Chef's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 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. 4
      Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
    5. 5
      To Serve: Place in bowls or on plates and garnish with green onions.

    Ratings & Reviews:

    • on July 30, 2011


      Was looking for a good stir fry recipe that used chicken. This recipe is a winner, the flavor is good and the ability to change up and use the veggies you have on hand is a real plus. Don't leave out the plum sauce as it gives the dish that extra spark.

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    • on January 22, 2010


      Delicious, I had about 850 grams of chicken (4 breasts) and used less vegetables as we were serving it with fried rice (which we pack with vegetables). We did add an extra tablespoon each of sweet chilli and plum sauce though as it was a little dry for us to add that little bit of extra moisture. I trialed some new (home grown) chillies but if using them again will add the seeds (were definately not as hot as indicated on the label). Also due to allergy reasons I quartered the onion so it was easily removed for the person effected (only has trouble if they injest it). Thank you The Flying Chef, made for Make My Recipe - Edition 10.

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    • on August 11, 2009


      Another winner! This combination of ingredients served over rice came together for a perfect meal in a bowl! Other than using regular mushrooms made as posted for a delicious supper. Was genereous with the vegetables and looking to making this with shrimp as Karen Elizabeth did. Yes it's a repeatable and one I know family members will enjoy as much as we did. Thank you FC. A recipenap for the Auz/NZ August swap.

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    Read All Reviews (4)


    Nutritional Facts for Ginger Plum Chicken Stir Fry

    Serving Size: 1 (424 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 547.2
    Calories from Fat 203
    Total Fat 22.5 g
    Saturated Fat 6.3 g
    Cholesterol 149.3 mg
    Sodium 638.4 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 6.6 g
    Sugars 10.8 g
    Protein 55.3 g

    The following items or measurements are not included:

    sweet chili sauce

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