Chili Plum Stir Fry Chicken
photo by breezermom
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 4 tablespoons peanut oil
- 1 kg chicken breast (cut into strips)
- 4 garlic cloves
- 3 cm piece ginger (peeled and finely grated)
- 4 spring onions (ct into 3cm lengths)
- 3 small chilies (2 finely sliced, 1 deseeded and finely sliced)
- 2 bunches choy sum (trimmed and chopped)
- 2 tablespoons oyster sauce
- 1⁄2 cup plum sauce
- 1 teaspoon dry sherry (or chinese wine)
- 2 teaspoons hot chili sauce
- 1⁄4 cup basil leaves (torn)
- 150 g cashew nuts (unsalted and roasted)
directions
- Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
- Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
- Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
- Repeat till all chicken is cooked, adding more oil as needed.
- Add 2 teaspoons oil to wok and swirl to coat and add the garlic, ginger, onions and chilli and stir fry for 30 seconds and add choy sum and stir fry for 1 minute or until bright green.
- Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
- Stir through cashews and basil.
- Serve with steamed rice or fried rice.
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Reviews
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This is so tasty, we live in an area where there are many good Chinese restaurants and this rivals what they serve! I didn't know what choy sum is (we probably call it something else) so I used two bunch of baby bok choy, and it was delicious! Also, I could only find roasted and salted cashews and that didn't detract at all from the dish. I loved this so much it is jumping into my 2013 Best of cookbook! Thanks for posting.
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Amazing Pat! I halved the recipe but left the sauce alone.....I wanted lots of sauce. I couldn't find choy sum or baby bok choy, so used regular bok choy. I used hot red chile peppers, and they added the perfect heat. This makes a lot! Even halving the recipe, I had enough for 6 servings. I served it over jasmine rice, and it was delicious! I can imagine that this would be delicious with lots of different veggies, and can't wait to try them. Thanks for sharing. Made for Rookie Tag game!
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O.K..... Let me start by saying if anything was to go wrong making this recipe ...IT DID! My hotplates were not heating properly...AGAIN.......... and so this recipe had no chance....Or so I thought! I used my own homemade plum sauce and followed as per recipe although I did add capsicum, onion and carrot (which I needed to use up.) Cooking the chicken in the wok was no problem, and then disaster hit, the hot plates stopped heating......... SO,,,,,,,,,, I just did the rest in the oven and Pat this recipe is so versatile, as it worked so very well. It took longer this way, and the family kept complaining because they could smell it and wanted it yesterday! lol DS loved it, he actually raved about it and he hates plum sauce....DH raved also, ...and he hates plum sauce..... I don't make much plum sauce any more because no-body in the family likes it......except me. .....go figure they loved this stir fry! DD came home and wanted the stir fry she could smell....well I was not telling her it was an oven fry! It was here that a small argument broke out, DS wanted leftovers for lunch the next day and DD wanted another serve of the stir fry.......DS won out, all I can say is I overheard DD today telling her boyfriend that Mum had made the most fabulous stir fry last night. I served this wonderful stir fry with rice and all I can say it was loved by all. It should have been so quick and easy.....and due to my hotplates took longer! But I must say I am making this again.....not sure which way to cook it next time though....lol Pat a real winner with this family and as a bonus I can make more plum sauce next year and get to use it! Great recipe Pat..... THANKS!
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Yum Pat, this was great. I made all the sauce for the two of us as we like lots over our rice, and if I was making this for more people, I'd double or triple it accordingly. I used 2 small skinless chicken thigh fillets and 1 bunch of choy sum but threw in some red capsicum for colour. In an effort to reduce fat count and calories, I made this using 4 teaspoons of oil and about 30g of cashews for the two of us. Russ cmmented he would be happy to pay for dinner in a Chinese restaurant!
RECIPE SUBMITTED BY
I'mPat
Australia
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