Chicken & Vegetables in Plum Sauce

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Chicken & Vegetables in Plum Sauce

Recipe by Adam Liaw

pax icon 4 person   | time 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

  1. 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.
  2. 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.
  3. 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.