You may also like
Categories:Viewed: 53 - Published at: 5 years ago
Ingredients
- 1 chicken stock cube
- 500 g chicken, sliced
- 1 cm piece gingerroot, grated
- 13 cup plum jam
- 1 tablespoon soy sauce
- 14 teaspoon Chinese five spice powder
- 3 cups snow peas, sliced
- 14 cup water
Method
- Crumble chicken stock in the water heated up and stir.
- Stir fry half the chicken for 2 minutes.
- move to a bowl and repeat with the other half.
- Drain any fat in the wok, stir fry onion and garlic for 2 minutes.
- Add stock, jam, soy sauce and 5 spice.
- Stir fry for 2 miuntes or until boiling.
- Return the chicken to the wok.
- Add the snow peas and cook for a further two minutes, or until hot.
