Chili Plum Stir Fry Chicken Recipe

Name: Chili Plum Stir Fry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons peanut oil; 1 kg chicken breast (cut into strips); 4 garlic cloves; 3 cm piece ginger (peeled and finely grated); 4 spring onions (ct into 3cm lengths); 3 small chilies (2 finely sliced, 1 deseeded and finely sliced); 2 bunches choy sum (trimmed and chopped); 2 tablespoons oyster sauce; 1/2 cup plum sauce; 1 teaspoon dry sherry (or chinese wine); 2 teaspoons hot chili sauce; 1/4 cup basil leaves (torn); 150 g cashew nuts (unsalted and roasted)

Servings: persons

4 tablespoons peanut oil
1 kg chicken breast (cut into strips)
4 garlic cloves
3 cm piece ginger (peeled and finely grated)
4 spring onions (ct into 3cm lengths)
3 small chilies (2 finely sliced, 1 deseeded and finely sliced)
2 bunches choy sum (trimmed and chopped)
2 tablespoons oyster sauce
1/2 cup plum sauce
1 teaspoon dry sherry (or chinese wine)
2 teaspoons hot chili sauce
1/4 cup basil leaves (torn)
150 g cashew nuts (unsalted and roasted)

1
Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
2
Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
3
Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
4
Repeat till all chicken is cooked, adding more oil as needed.
5
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.
6
Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
7
Stir through cashews and basil.
8
Serve with steamed rice or fried rice.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons peanut oil, 1 kg chicken breast (cut into strips), 4 garlic cloves, 3 cm piece ginger (peeled and finely grated), and more.

Yes, Chili Plum Stir Fry Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Plum Stir Fry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions