Ingredients for Chili Plum Stir Fry Chicken
- Peanut Oil
- Chicken Breast
- Garlic Cloves
- 1 tablespoon ginger, minced
- Spring Onions
- Chilies
- 1 cup choy sum, chopped
- 2 tablespoons oyster sauce
- 2 tablespoons plum sauce
- 1 tablespoon dry sherry
- Hot Chili Sauce
- Basil Leaves
- Cashew Nuts
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How to Make Chili Plum Stir Fry Chicken
- Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat.
- In a small bowl, whisk together 2 tablespoons oyster sauce, 2 tablespoons plum sauce, 1 tablespoon dry sherry, and 1 tablespoon chili sauce.
- Add 1/4 of the chicken to the wok and stir-fry for 2-3 minutes, or until browned. Transfer to a bowl and repeat with the remaining chicken, adding more oil as needed.
- Add 2 teaspoons of oil to the wok. Add 2 cloves minced garlic, 1 tablespoon minced ginger, 1/2 cup sliced onion, and 1-2 Thai chilies (finely chopped, adjust to your spice preference). Stir-fry for 30 seconds.
- Add 1 cup of choy sum and stir-fry for 1 minute, or until bright green. (Optional: Add 1/2 cup julienned carrots, 1/2 cup broccoli florets, 1/2 cup cauliflower florets, and 1/2 cup snow peas at this stage.)
- Return the chicken to the wok. Add the sauce mixture and stir-fry for 1 minute, or until the chicken is coated and heated through.
- Stir in 1/4 cup cashews and 1/4 cup fresh basil leaves.
- Serve immediately over steamed rice, fried rice, or hokkien noodles.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
10g
Fat
41g
Carbs
7g
