Chicken & Vegetables in Plum Sauce
Recipe by Adam Liaw
4 person | 
15 minutes
Ingredients
- 500g chicken thigh fillets, cut into strips
- 1½ tbsp cornflour
- 2 tbsp vegetable oil
- 1 Spanish onion, cut into wedges
- 2 cloves garlic, crushed
- 1 tsp grated fresh ginger
- 350g baby bok choy, break into leaves
- 100g oyster mushrooms, halved if large
- 230g can bamboo shoots
- ½ cup roasted cashews
- ½ cup AYAM Plum Sauce
- 2 tablespoons AYAM Soya Sauce
- 1 cup chicken stock
Method
- Combine the chicken and cornflour. Heat half the oil in a wok or frying-pan. Add half the chicken and stir-fry over high heat for 1 minute or until browned, remove. Repeat with the remaining chicken.
- Heat the remaining oil, add the garlic and ginger and stir-fry for a few seconds. Add the onion and stir-fry for further 1 minute.
- Return the chicken to the wok with the bok choy, mushrooms, bamboo shoots, cashews, plum sauce, soya sauce and stock and stir-fry for 30 seconds or until the vegetables are tender and sauce thickened.
Serving suggestion: Serve with rice or AYAM Instant Noodles.
Tip: Add corn starch if a thicker consistency is desired.
