Chili Plum Stir Fry Chicken
Created by ImPat on September 19, 2014
- Servings: 7
- Prep Time: 20m
- Cook Time: 25m
- Recipe #14311
Ingredients
- 4 tablespoons oil (peanut oil)
- 1 kg boneless skinless chicken breast (cut into strips)
- 4 garlic cloves
- Ginger root (1 piece 3 cm, peeled and finely grated)
- 4 spring onions (ct into 3cm lengths)
- 3 chilies (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 chili sauce (hot)
- 1/4 cup basil leaves (torn)
- 150 grams cashew nuts (unsalted and roasted)
How to Make
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Step 1: Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
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Step 2: Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix to combine and set to one side.
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Step 3: Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
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Step 4: Repeat till all chicken is cooked, adding more oil as needed.
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Step 5: 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.
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Step 6: Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
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Step 7: Stir through cashews and basil.
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Step 8: Serve with steamed rice or fried rice or Chinese egg or rice noodles.
Nutritional Facts
- Serving Size: 1 (191.3 g)
- Calories 296
- Total Fat - 19.4 g
- Saturated Fat - 3.4 g
- Cholesterol - 17.3 mg
- Sodium - 714.1 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 1.1 g
- Sugars - 1.6 g
- Protein - 10.8 g
- Calcium - 48.2 mg
- Iron - 2.3 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.1 mg