Empty My Fridge
Chinese Plum Chicken Stir Fry
Ingredients
- Chicken breast · chopped3
- Cornstarch2 tbsp
- Egg1
- Flour100 g
- Salt½ tsp
- Pepper½ tsp
- Garlic · peeled minced½ tsp + 2 cloves
- Paprika2 tsp
- Oil3 tbsp
- Plum · sliced3
- Bell pepper · sliced3
- Tomato2 tbsp
- Rice wine vinegar1 tbsp
- Brown sugar3 tbsp
- Sweet chilli sauce2 tbsp
- Dark soy sauce2 tbsp
- Chili flake · flakes1 tsp
- Pineapple juice180 ml
- Rice
- Scallion · shredded
Instructions
- Mix all the sauce ingredients in a bowl and set aside.
- Toss the chicken chunks with the cornflour until coated.
- Beat the egg into the chicken and mix thoroughly, discarding any egg that pools in the bowl.
- Add the flour, salt, pepper, garlic salt and paprika, and mix by hand until the chicken is well coated.
- Heat the oil in a wok or large frying pan until very hot.
- Cook the chicken on high heat for 6-7 minutes, turning two or three times, until well browned. Use two batches if needed.
- Add the plum slices, peppers and garlic and cook for 2 minutes, stirring often, until the plum softens.
- Pour in the sauce and bubble on high heat for 2-3 minutes, until it reduces by about a third.
- Turn off the heat, divide between four bowls and serve with rice, spring onions and chilli flakes.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
GarlicEggTomatoScallionRiceBell pepperBrown sugarChicken breast
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