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Categories:
oil chicken breasts carrot zucchini red pepper water garlic ginger soy sauce cornstarch plum sauce bean sprouts cashews
Viewed: 17 - Published at: 5 months agoIngredients
- 2 tablespoons oil
- 1 pound boneless skinless chicken breasts thinly sliced
- 1 carrot peeled and thinly sliced
- 1 zucchini thinly sliced
- 1 red pepper seeded and sliced
- 8 ounces water chestnuts sliced, drained
- 2 cloves garlic crushed
- 2 teaspoons ginger finely grated
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1/4 cup plum sauce
- 1 cup bean sprouts optional
- cashews Toasted, chopped
Method
- Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry chicken 2-3 mins until browned. Transfer chicken to a bowl.
- Heat remaining 1 tbsp oil in wok on high heat. Stir-fry carrot, zucchini, pepper, water chestnuts, garlic and ginger for 2-3 mins, until vegetables are just tender.
- Whisk soy sauce and cornstarch in a small bowl. Whisk in plum sauce. Return chicken to wok with bean sprouts and sauce. Stir-fry for 1-2 mins until sauce thickens. Serve topped with cashews.
