Ginger Plum Chicken Stir Fry

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.