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Sweet plum chicken & cashew stir-fry

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 tablespoon peanut oil
  • 600g chicken stir-fry strips
  • 2 x 200g pkts Fresh Julienne Vegetables
  • 2 teaspoons grated fresh ginger
  • 80ml (1/3 cup) SPC Plum Sauce
  • 80g (1/2 cup) Sunbeam Dry Roasted Cashews
  • 1 tablespoon soy sauce
  • Steamed white rice, to serve
  • Fresh coriander leaves, to serve


  • 1
    Heat half the oil in a wok or large frying pan over high heat until just smoking. Add half the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a heatproof bowl. Repeat with the remaining oil and chicken, reheating the wok between batches.
  • 2
    Cut the baby corn from the vegetable packet in half lengthways. Add to the wok with ginger and the remaining vegetables, and stir-fry for 3 minutes or until the vegetables are just tender.
  • 3
    Add the chicken, plum sauce, cashews and soy sauce to the wok and stir-fry for 2 minutes or until the sauce thickens slightly and coats the chicken.
  • 4
    Spoon the rice among serving dishes and top with the chicken mixture. Sprinkle with coriander leaves to serve.

Source: taste.com.au


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