Chicken And Plum Sauce

• 2 tbsp oil
• 1 lb boneless skinless chicken breasts, thinly sliced
• 1 None carrot, peeled and thinly sliced
• 1 None zucchini, thinly sliced
• 1 None red pepper, seeded and sliced
• 1 can (8 oz) sliced water chestnuts, drained
• 2 cloves garlic, crushed
• 2 tsp finely grated ginger
• 2 tbsp soy sauce
• 1 tsp cornstarch
• 1/4 cup plum sauce
• 1 cup bean sprouts (optional)
• None None Toasted, chopped cashews

1. 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.
2. 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.
3. 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.

oil, chicken breasts, carrot, zucchini, red pepper, water chestnuts, garlic, ginger, soy sauce, cornstarch, plum sauce, bean sprouts, cashews

Taken from recipes-plus.com/api/v2.0/recipes/25747 (may not work)