Chili Plum Stir Fry Chicken Food

HONEY PLUM SOY STIR-FRY

Steps:

• Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
• Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
• Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
• Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.

CHILLI CHICKEN STIR-FRY

Steps:

• Slice the chicken into thin bite-size strips.
• In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
• Leave to marinate for atleast 30 minutes.
• Heat a wok over high heat, and when hot, add the oil.
• Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
• Add the vegetables and chillies to the wok, and fry briskly for a minute.
• Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
• Mix cornflour in hot water till dissolved and pour into the wok.
• Stir until the sauce is thickened, season to taste, and serve straight away.

GINGER PLUM CHICKEN STIR FRY

Steps:

• 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.
• 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.
• Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
• Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
• To Serve: Place in bowls or on plates and garnish with green onions.

PLUM-GLAZED CHICKEN STIR-FRY

Steps:

• 1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Add bok choy stems and cook until just tender, about 3 minutes. Add bok choy greens and cook until wilted, about 2 minutes. Add ginger, 2 teaspoons chili-garlic sauce, and 1/4 teaspoon salt and cook until fragrant, about 30 seconds. Transfer bok choy mixture to colander, tent with foil and let drain.
• 2. Whisk plum sauce, soy sauce, vinegar and remaining chili-garlic sauce in small bowl. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in empty skillet over medium-high heat until just smoking. Cook half of the chicken until no longer pink about 3 minutes; transfer to plate and repeat with remaining oil and chicken.
• 3. Return first batch of chicken with juices to skillet. Stir in plum sauce mixture and scallions and cook until thickened about 1 minute. Transfer bok choy to platter and top with chicken. Serve with Asian noodles or white rice. ( I actually serve it this way because my family likes it this way...rice or noodles in bowl top with chicken mixture and then top with bok choy mixture). This is a very spicy dish!

CHILI PLUM STIR FRY CHICKEN

Steps:

• Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
• Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
• Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
• Repeat till all chicken is cooked, adding more oil as needed.
• 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.
• Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
• Stir through cashews and basil.
• Serve with steamed rice or fried rice.