Stir-fried Chicken with Pickled Plums

Ingredients

Instructions

1. 1

   Cut the chicken thigh into bite-sized pieces. Marinate with cornstarch, light soy sauce, and a little oil.

2. 2

   Seed and slice the bell peppers. Mince the garlic and ginger. Chop the spring onion into sections. Roughly chop the pickled plums.

3. 3

   In a bowl, combine light soy sauce, dark soy sauce, rice vinegar, sugar, plum sauce, and chicken stock. Mix cornstarch with water in a separate small bowl to create a slurry.

4. 4

   Heat cooking oil in a wok over high heat. Add the chicken pieces and stir-fry until lightly browned and almost cooked through. Remove chicken from the wok.

5. 5

   Add a little more oil if needed. Sauté the minced garlic and ginger until fragrant. Add the bell peppers and stir-fry for a minute.

6. 6

   Return the chicken to the wok. Add the chopped pickled plums. Pour in the prepared sauce mixture. Bring to a simmer.

7. 7

   Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Toss well to coat all ingredients.

8. 8

   Stir in the spring onion sections just before serving.