Ginger Plum Chicken Stir Fry

Submitted by The Flying Chef

"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."

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 3-4

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.

Reviews

[morgainegeiser]

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.

 

[I'mPat]

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.

 

[Gerry]

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.

 

[Karen Elizabeth]

FC, I took note of your permission to be liberal with the vegetables and used what I had, which in this case was carrots, zucchini, celery, a green pepper, and beansprouts. I also subbed shrimps for the chicken. The spices and the sauce ingredients, though, I stuck to recipe, and we very much enjoyed this spicy-sweet stirfry, DH is a great lover of chillis and does not get to enjoy them as often as he might like! The plum sauce and sweet chilli sauce together gave a truly delicious blend of flavours, and in fact, I was glad to have used the shrimps in this dish, they were delicious! I served this over egg noodles, and it was made for the Aus/NZ swap#30